Margherita Bread Recipe
Ciabatta bread topped with pesto, tomato, and our four cheese blend.
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Ingredients
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Bread
Toppings
Method
Bread Making
- 1
Prepare the Dough
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- 2
Combine Ingredients
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape the Bread
After the dough has risen, punch it down and shape it into a ciabatta loaf. Place it on a baking sheet lined with parchment paper.
Topping the Bread
- 6
Preheat Oven
Preheat your oven to 475°F (245°C).
- 7
Prepare the Toppings
Slice the Roma tomatoes into thin rounds and set aside. Mix the mozzarella, Parmesan, Fontina, and Gorgonzola cheeses in a bowl.
- 8
Add Pesto
Spread the pesto sauce evenly over the top of the shaped ciabatta loaf.
- 9
Layer Tomatoes and Cheese
Place the sliced tomatoes on top of the pesto and then sprinkle the cheese mixture evenly over the tomatoes.
- 10
Bake
Bake the topped ciabatta in the preheated oven for 15-20 minutes or until the cheese is melted and golden brown.
- 11
Garnish
Remove the bread from the oven and sprinkle fresh basil leaves on top before serving.