Spicy French rolls with pesto and dried tomatoes +3 varieties

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 11
  • 500 g Flour
  • 1 cube (42 g) fresh yeast
  • 1 pinch Sugar
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 150 g dried tomatoes in oil
  • 1 jar (185 g) Pesto
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Heat 250 ml water. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 1 pinch of sugar and 100 ml lukewarm water and mix with some flour from the edge to a thick paste. Cover and leave to rise for 15-20 minutes. Add the oil, remaining water and salt to the pre-dough in the bowl and knead into a smooth yeast dough with the dough hooks of the hand mixer. Cover the dough and let it rise again for about 40 minutes. Cut the tomatoes into strips. Roll out the yeast dough on a floured work surface to a rectangle (50 x 35 cm). Spread the dough with pesto and sprinkle with tomato strips. Roll up the yeast dough firmly from the long side. Cut the roll trapezoidally into 3-4 cm wide slices and press them in lengthwise with the handle of a wooden spoon. Put the French rolls on 2 baking trays lined with baking paper and let them rise for another 20-30 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes in succession. Let them cool down

  2. 2

    On 12 pieces:

  3. 3

    1 1/2 hours waiting time

Nutrition Facts

KCAL
270 kcal
CARBS
31 g
FATS
14 g
PROTEINS
5 g