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Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
2021-02-21
- This Recipe
- Cuisine: Italian Cuisine
- Course: Savory Brunch, Savory Bread, Brunch, Main Dish, Vegetarian Dish
- Difficulty: Easy
- Category: Course
- Servings: 8
- Preparation Time: 30 Minutes
- Cooking Time: 40 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Sunday February 21, 2021
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Basil, Tomato paste, Dry yeast, Mozzarella, Onions, Tomatoes,
- Print This Recipe
-
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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
And I remember eating one those Savory Breads, when I was actually in Venice, Italy
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 !
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 !
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
And after moving to Venice, Vincenzo started cooking French meals with Italian ingredients and flavors
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 !
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 !
About this recipe |
Kids or grown-up like the delicious taste of tomatoes, Basil and Cheese
Ingredients
 | For a 3.14" (or 3 5/32" or 8 cm) x 9.84" (or 9 27/32" or 25 cm) loaf bread1 ⅓ Cup Tomatoes (260 grams)¼ Cup Olive Oil (50 grams)⅔ Cup Onions (100 grams)3 Eggs. ⅓ Cup or 150 grams1 Cup Flour (160 grams)2 teaspoons Baking Powder (11 grams)1 pinch of Salt1 pinch of Pepper1 tablespoon of Tomato Paste½ 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 bread¾ Cup Tomatoes (166.4 grams)3 Tablespoons Olive Oil (32 grams)½ Cup Onions (64 grams)1.9 Eggs. 4 Tablespoons or 95 grams⅔ Cup Flour (102.4 grams)1 teaspoon Baking Powder (7 grams)1 pinch of Salt1 pinch of Pepper0.6 tablespoon of Tomato Paste⅓ 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 bread1 ¼ Cup Tomatoes (234 grams)4 Tablespoons Olive Oil (45 grams)½ Cup Onions (90 grams)2.7 Eggs. ⅓ Cup or 135 grams1 Cup Flour (144 grams)2 teaspoons Baking Powder (9.9 grams)1 pinch of Salt1 pinch of Pepper0.9 tablespoon of Tomato Paste½ 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 bread1 ¾ Cup Tomatoes (351 grams)⅓ Cup Olive Oil (67.5 grams)¾ Cup Onions (135 grams)4 Eggs. ½ Cup or 200 grams1 ½ Cup Flour (216 grams)1 Tablespoon Baking Powder (14.8 grams)1 pinch of Salt1 pinch of Pepper1.3 tablespoons of Tomato Paste¾ 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
2. Dice them into cubes, not too small
Tomatoes
(1 ⅓ Cup or 260 g), I chosecherry tomatoes
, but you may take regular tomatoes2. Dice them into cubes, not too small
3. For the
4.
Pour the
5. Lightly brown the
6. After
Onions
(⅔ Cup or 100 g) : Peel, remove the first outer layer, and dice. After dicing, you will need ⅔ Cup or 100 g4.
Pour the Olive Oil
(¼ Cup or 50 g) in a skillet and cookon high heat
5. Lightly brown the
Onions
(⅔ Cup or 100 g)6. After
a few minutes
, add in theTomatoes
(1 ⅓ Cup or 260 g) and cookon medium heat
The batter |
8. In a different bowl, mix the
9. In a separate bowl, beat the
10. Stir in the powders on the eggs, and mix well with a spatula
Flour
(1 Cup or 160 g) and theBaking Powder
(2 teaspoons or 11 g), add in theSalt
(1 pinch) and thePepper
(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
11. Stir in the
12. Warm the
13. Stream the milk into the bowl, while stirring
14. Whisk altogether
Tomato Paste
(1 tablespoon)12. Warm the
Milk
(½ Cup or 120 g) in the microwave13. Stream the milk into the bowl, while stirring
14. Whisk altogether
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)
17. You may want to peel the tomatoes (it's easy to do as they are cooked)
18. Combine all bowls into one
19. Make sure to carefully mix (avoid destroying the tomatoes)
19. Make sure to carefully mix (avoid destroying the tomatoes)
20. For the
21. Cut the
22. Gently fold/mix
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 plastic21. Cut the
Mozzarella Cheese
(¼ lbs or 120 g) into chunks22. Gently fold/mix
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
24. Butter and flour the mold
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 :
28.
After baking
26.
Bake in preheated oven at 360 °F / 180 °C27. 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)
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
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
Result |
That's it! Pretty simple isn't it?
So good ! Can't you hear the mandolines singing by an Italian stream already??
The result and the pix
|
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Cooking with the same ingredients ?
What else to cook with Tomato paste |
What else to cook with Dry yeast |
What else to cook with Onions |
     |
What else to cook with Tomatoes |
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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)
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!!!