Mozzarella Tomato Loaf Provencale
Indulge in the rustic flavors of the French countryside with this Mozzarella Tomato Loaf Provençale. Featuring a tender homemade bread dough, this recipe is elevated with layers of creamy fresh mozzarella, juicy plum tomatoes, fragrant herbes de Provence, and a hint of minced garlic for added depth. Fresh basil leaves infuse a burst of garden-fresh aroma, while a golden egg wash ensures a crisp, glossy crust. Perfectly suited as a centerpiece for lunch or dinner, this Mediterranean-inspired loaf pairs beautifully with a simple salad or a drizzle of olive oil. Whether you’re hosting guests or treating yourself to a gourmet meal, this savory loaf will transport your taste buds to Provence. Keywords: homemade bread, mozzarella loaf, Provençale flavors, Mediterranean recipes, savory baking
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 8 ounces Fresh mozzarella
- 3 Plum tomatoes
- 1 teaspoon Herbes de Provence
- 10 Fresh basil leaves
- 2 cloves Garlic
- 0.5 teaspoon Salt (for seasoning)
- 0.5 teaspoon Black pepper
- 1 Egg
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil, then mix until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1 hour, or until doubled in size.
While the dough is rising, slice the mozzarella and tomatoes into thin rounds. Pat the tomato slices dry with paper towels to remove excess moisture. Mince the garlic and set it aside.
Once the dough has risen, punch it down and transfer it to a clean surface. Roll it into a rectangle approximately 12x16 inches.
Arrange the mozzarella slices and tomato slices in a single layer over the surface of the dough, leaving a 1-inch border around the edges. Sprinkle the minced garlic, herbes de Provence, salt, and pepper evenly over the toppings. Add basil leaves for extra flavor.
Carefully roll the dough from one long side into a tight log. Pinch the seam and tuck the ends under to seal. Place the loaf seam-side down on a parchment-lined baking sheet.
Whisk the egg with 1 tablespoon of water to make an egg wash. Brush the loaf with the egg wash for a golden finish.
Using a sharp knife, make 3-4 diagonal slashes on top of the loaf to allow steam to escape during baking.
Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes until golden brown and the bread sounds hollow when tapped.
Allow the loaf to cool for at least 10 minutes before slicing. Serve warm with a drizzle of olive oil or alongside a salad.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
