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Bruschetta Pullapart


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Ingredients

8 portion(s)

Dough

  • 340 grams lukewarm water
  • 565 grams plain flour
  • 75 grams olive oil
  • 7 grams dried yeast, 1 sachet
  • 1 tsp salt

Bruschetta Filling

  • 2 cloves garlic
  • 4 Large Roma tomatoes
  • 50 grams feta
  • 1 bunch basil, or enough leaves to pack a 250ml measuring cup
  • Salt and pepper
  • olive oil for brushing
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Recipe's preparation

    Dough
  1. Place all dough ingredients in the TM bowl and set time to 6 seconds, speed 5 to combine ingredients.

     

  2. With TM set to Closed lid set time for 2 minutes and Dough mode

     

  3. Tip dough onto TM silicone mat or place in an oiled bowl and cover dough and place in a warm place to prove for 30 minutes.

     

    While dough is proving make the filling

     

    Preheat your oven to 180C and butter or spray the inside of a 7" round cake tin (i use a tin that is 3" high)

     

  4. Knock down dough, place on a floured surface and shape into a rectangle.  Roll out dough into a large rectangle ensuring dough is rolled out to approximately 4-5mm

     

  5. Using an offset spatula or knife, spread the bruschetta filling all over the dough.

     

  6. Cut the dough longways into long 3" high strips and fold using a concertina fold.

     

    Place each folded piece cut side up around the outer edge of the tin and then place additional pieces into the midde ensuring you don't over pack the tin.  Just loosely packing the tin ensures the dough has room to expand and rise without exploding out of the tin!

     

    Brush top of bread with olive oil and sprinkle with a litte more salt and pepper

     

    Allow dough to prove in tin for another 10 minutes

     

  7. Place tin on a baking tray and bake for 40 minutes or until golden on the outside and cooked in the middle.

     

    Remove tin from oven and allow to cool for 5-10 minutes before tipping out and serving

     

  8. Bruschetta Filling
  9. Place garlic cloves in TM bowl and chop 5 seconds, speed 6.

     

  10. Scape down sides of the bowl with a spatula

    Add remaining ingredients and chop 5 seconds speed 5.

    Chop for less time or more time depending on how chunky you like your filling.

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Accessories you need

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Tip

You could always use the bruschetta filling as a topping for cooked chicken or fish - steamed in the Varoma would be delicious


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Very tasty! I also used bread flour and added...

    Submitted by Bonnie and Co on 24. August 2017 - 14:34.

    Very tasty! I also used bread flour and added seeet chilli sauce as well. Next time i'll squeeze out the excess juice from the bruschetta mixture before spreading onto the dough though as it was a little soggy. I had to cook it for longer at 100 deg cel.

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  • Fantastic!...

    Submitted by kimberleyjean on 6. August 2017 - 20:55.

    Fantastic!
    Used bread flour and it was light and fluffy. So easy to make.

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  • I added garlic to the dough

    Submitted by abbscat on 23. February 2015 - 09:37.

    tmrc_emoticons.) I added garlic to the dough as well as the filling as we love it and it worked a treat. Yum

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