Yesterday was a special day - I reached one thousand followers on Instagram! I am not one of the types of people who measures their worth on the amount of followers they have, but it was super cool that 1,000 people follow my page to see my cooking. It's so humbling because I remember when I started this page about 4 months ago, I didn't think much of it at all. I was shocked when I got 100 followers, so now having 1,000 is simply unfathomably cool. What I did know was that I enjoyed cooking and I wanted to begin writing down my recipes and sharing them with everyone. In these four short months, I have met so many talented chefs, home cooks, bakers, etc. - some of whom I even deem my friend! I feel truly blessed and am honored to share these recipes with you - from my cooking fails to my successes, this has been SO much fun.
With that being said, to celebrate the big 1k, I decided to do a bread series. I took to my instagram stories and asked everyone to answer with their favorite bread! Because my IG name is " BritneyBreaksBread", I felt it only right to do a bread series for this. I received so many responses for this and had so much fun reading up on the breads that I'd never heard of. I received everything from garlic bread to pumpkin bread to choreg - armenian easter bread! I narrowed this down to eight breads and will be making these over the next 7 days. Needless to say, I have my work cut out for me and am SO excited to share these recipes with you all! Some will be my own own recipes (like this one today) and some will be recipes from others which I will happily credit them and post the link.
Bread Series Line-Up
- February 20, 2020 - Foccacia
- February 21, 2020 - Baguettes and Garlic Bread
- February 22, 2020 - Ciabatta Loaf
- February 23, 2020 - Coffee Cake
- February 24, 2020 - Choreg
- February 25, 2020 - Papo Secos
- February 26, 2020 - Sourdough Bread
Okay, let's get started on today's recipe.
2 cups of warm water (just warmer than room temperature)
1 tsp active dry yeast
2 tbsps of honey
2 tbsps of rosemary
1 tbsp kosher salt
5 ½ cups of flour
½ cup extra virgin olive oil
3 tbsps of pesto
10 grape tomatoes
1 tbsp coarsely chopped fresh rosemary
Salt, to taste
- In a large mixing bowl, combine water, yeast, honey, rosemary, and salt. Mix well.
- Add in 4 cups of flour and mix with hands until a rough dough begins to form. Add olive oil and continue to mix in remaining 1.5 cups of flour. Dough should begin to become smooth. If dough is shaggy, add a little more water, 1 tbsp at a time.
- Once dough is uniform, transfer to a well oiled bowl and cover with plastic wrap. Allow this to rise for 10 hours or overnight undisturbed. Then refrigerate for an additional 4 hours so that the flavors come together nicely and the bread is not bland.
- Preheat your oven to 425 degrees Fahrenheit.
- Flour a baking sheet and lay dough onto sheet, pressing it out to fit the size of the pan. Let the dough rest for about 5-10 minutes.
- While the dough is resting, cut up about 10 grape tomatoes, grab the pesto, and coarsely chop up rosemary leaves.
- Assemble the grape tomatoes onto the dough, pushing them into the dough. Drizzle the pesto around the tomatoes using the back of a spoon to ensure it is spread evenly across the dough. Lastly, sprinkle on the rosemary and kosher salt to taste.
- Bake in the oven for about 35 minutes.
- Remove and allow to cool.
- Eat 🙂