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Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)

2021-02-21

   La version Française se trouve ICI
A simple and delicious Italian savory bread, which will make you hear the mandolines on a gondola over an Italian stream... 

Don't forget to share your photos once you tried this recipe! HERE 







In Venice, Italy

Recently, I was reading the cuisine pages of the New York Times, and one article written by Dorie Greenspan was touting French Savory Loaf Breads called "Cakes Salés"

And I remember eating one those Savory Breads, when I was actually in Venice, Italy
Italian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory Bread

I loved my trip to Venice, despite the crowded destination with its packed narrow streets. So much charm and history at every street corner

I believe I could stay here one month and still discover new things to admire, if it wasn't for the crowd that I dislike so much. I like to discover -and- breathe !
Italian Savory BreadItalian Savory BreadItalian Savory Bread

And during this trip, I called my old friend Vincenzo who grew up in France in an Italian family, and moved to Venice after he married a charming Italian lady

And after moving to Venice, Vincenzo started cooking French meals with Italian ingredients and flavors
Italian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory Bread

Vincenzo made this Savory Loaf for lunch, and I really liked it instantly. I like to think it's a fusion food between Italy and France

And so, this is his recipe that I am showing you here

As I hear mandolines when I eat it, and no accordion, I think it's more Italian than French... one thing for sure is : it's super delicious !
Italian Savory BreadItalian Savory Bread

About this recipe

Here's the recipe for this savory bread, easy to make, and perfect for a lunch or a brunch
Italian Savory Bread

Those Italian flavors make everybody happy, and that's the magic of Italian cuisine
Italian Savory Bread

Kids or grown-up like the delicious taste of tomatoes, Basil and Cheese
Italian Savory BreadItalian Savory Bread


Ingredients

Italian Savory Bread

For a 3.14" (or 3 5/32" or 8 cm) x 9.84" (or 9 27/32" or 25 cm) loaf bread

 
1 ⅓ Cup Tomatoes (260 grams)

¼ Cup Olive Oil (50 grams)

⅔ Cup Onions (100 grams)

3 Eggs. ⅓ Cup or 150 grams

1 Cup Flour (160 grams)

2 teaspoons Baking Powder (11 grams)

1 pinch of Salt

1 pinch of Pepper

1 tablespoon of Tomato Paste

½ Cup Milk (120 grams)

1 oz Basil leaves (30 grams)

¼ lbs Mozzarella Cheese (120 grams)

 

For a 3.14" (or 3 5/32" or 8 cm) x 6.29" (or 6 19/64" or 16 cm) loaf bread

 
¾ Cup Tomatoes (166.4 grams)

3 Tablespoons Olive Oil (32 grams)

½ Cup Onions (64 grams)

1.9 Eggs. 4 Tablespoons or 95 grams

⅔ Cup Flour (102.4 grams)

1 teaspoon Baking Powder (7 grams)

1 pinch of Salt

1 pinch of Pepper

0.6 tablespoon of Tomato Paste

⅓ Cup Milk (76.8 grams)

0.67 oz Basil leaves (19.2 grams)

3 oz Mozzarella Cheese (76.8 grams)

 

For a 3.54" (or 3 35/64" or 9 cm) x 7.87" (or 7 7/8" or 20 cm) loaf bread

 
1 ¼ Cup Tomatoes (234 grams)

4 Tablespoons Olive Oil (45 grams)

½ Cup Onions (90 grams)

2.7 Eggs. ⅓ Cup or 135 grams

1 Cup Flour (144 grams)

2 teaspoons Baking Powder (9.9 grams)

1 pinch of Salt

1 pinch of Pepper

0.9 tablespoon of Tomato Paste

½ Cup Milk (108 grams)

1 oz Basil leaves (27 grams)

¼ lbs Mozzarella Cheese (108 grams)

 

For a 3.93" (or 3 15/16" or 10 cm) x 10.62" (or 10 5/8" or 27 cm) loaf bread

 
1 ¾ Cup Tomatoes (351 grams)

⅓ Cup Olive Oil (67.5 grams)

¾ Cup Onions (135 grams)

4 Eggs. ½ Cup or 200 grams

1 ½ Cup Flour (216 grams)

1 Tablespoon Baking Powder (14.8 grams)

1 pinch of Salt

1 pinch of Pepper

1.3 tablespoons of Tomato Paste

¾ Cup Milk (162 grams)

1 oz Basil leaves (40.5 grams)

6 oz Mozzarella Cheese (162 grams)

 

You will need...

Steps

The veggies

1. For the

Tomatoes

(1 ⅓ Cup or 260 g), I chose

cherry tomatoes

, but you may take regular tomatoes

2. Dice them into cubes, not too small
Italian Savory BreadItalian Savory Bread

3. For the

Onions

(⅔ Cup or 100 g) : Peel, remove the first outer layer, and dice. After dicing, you will need ⅔ Cup or 100 g

4.  Pour the

Olive Oil

(¼ Cup or 50 g) in a skillet and cook

on high heat



5. Lightly brown the

Onions

(⅔ Cup or 100 g)

6. After

a few minutes

, add in the

Tomatoes

(1 ⅓ Cup or 260 g) and cook

on medium heat

Italian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory Bread

7. Transfer to a clean bowl and let cool down at room temperature
Italian Savory Bread

The batter

8. In a different bowl, mix the

Flour

(1 Cup or 160 g) and the

Baking Powder

(2 teaspoons or 11 g), add in the

Salt

(1 pinch) and the

Pepper

(1 pinch)

9. In a separate bowl, beat the

Eggs

(3)

10. Stir in the powders on the eggs, and mix well with a spatula
Italian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory Bread

11. Stir in the

Tomato Paste

(1 tablespoon)

12. Warm the

Milk

(½ Cup or 120 g) in the microwave

13. Stream the milk into the bowl, while stirring

14. Whisk altogether
Italian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory Bread

15. Slice the

Basil leaves

( 1 oz or 30 g), with a knife or using a Cup Food Chopper
Italian Savory BreadItalian Savory Bread

16. The veggies that have been waiting in the bowl should be cooled down (this is important as when too hot, they could activate the baking powder instantly before baking !)

17. You may want to peel the tomatoes (it's easy to do as they are cooked)
Italian Savory Bread

18. Combine all bowls into one

19. Make sure to carefully mix (avoid destroying the tomatoes)
Italian Savory BreadItalian Savory Bread

20. For the

Mozzarella Cheese

(¼ lbs or 120 g), make sure to buy a cheese that is sold in its juice, and avoid those ridiculous dried mozzarella sold in a plastic

21. Cut the

Mozzarella Cheese

(¼ lbs or 120 g) into chunks

22. Gently fold/mix
Italian Savory BreadItalian Savory BreadItalian Savory Bread

The mold

23. I am using this mold (brand: Matfer) that is a non-stick load mold, found on the internet

24. Butter and flour the mold
Italian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory Bread

25. Poor the batter, and make sure the mold is not more than 3/4 full

26.  Bake in preheated oven at 360 °F / 180 °C

27. The baking time depends on your oven :

30/40 minutes



28.  After baking

10 minutes

, I slice the bread lengthwise (this trick will give the final bread a nice shape)
Italian Savory BreadItalian Savory BreadItalian Savory BreadItalian Savory Bread

29.  WOnder if the loaf is finished baking? Take a knife or toothpick to the centre of the bread. If your toothpick or knife comes out wet, it’s not finished baking. If it comes out clean, it is finished!

30. Cool on a rack

31. Unmold quite quickly, otherwise the loaf will soggy up
Italian Savory BreadItalian Savory Bread

Result

That's it! Pretty simple isn't it?
Italian Savory Bread

So good ! Can't you hear the mandolines singing by an Italian stream already??
Italian Savory Bread

The result and the pix






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Comments for This Recipe

2 Comments
  1. On Thursday May 6, 2021
    Cookie wrote:
    Aloha,
    I made this recipe today and it turned out wonderful. There was no temperature that I was able to find on the website so I baked it at 350 for about 50 minutes. It was very raw after 30 minutes, so I went an additional 20 min. The only addition ingredient I added was approximately 2 Tablespoons of Italian Seasoning. I, most certainly, will be making this a regular recipe in my collection. Mahalo for sharing!!!

  2. On Thursday May 6, 2021
    That's great ! YEs that was missing so I added to bake at 360 °F / 180 °C

    Your loaf looks yummy

    Aloha

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Cooking with the same ingredients ?


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What to cook with...

Beurre salé

,

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 ⅓ Cup Tomatoes (260 g)

¼ Cup Olive Oil (50 g)

⅔ Cup Onions (100 g)

3 Eggs

1 Cup Flour (160 g)

2 teaspoons Baking Powder (11 g)

1 pinch of Salt

1 pinch of Pepper

1 tablespoon of Tomato Paste

½ Cup Milk (120 g)

1 oz Basil leaves (30 g)

¼ lbs Mozzarella Cheese (120 g)