Paul Hollywood's mozzarella and tomato bread recipe
These luscious breads are delicious eaten still warm. However, if you can't serve them straight after baking, they can be reheated in your oven at 220 °C for 5 minutes.
Ingredients
- 500 g strong white bread flour, plus extra for dusting
- 10 g salt
- 10 g instant yeast
- 400 ml tepid water
- 2 tbsp olive oil, plus extra for sprinkling
- 1 cup fine semolina for dusting (optional)
- 20 cherry tomatoes, halved
- 2 balls of buffalo mozzarella, about 125g each
- 1 pinch dried oregano for sprinkling
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