My tear and share recipe is a great way to serve delicious bread to your guests whatever the occasion. My recipe is easy to make and easy to adapt and of course, you can use the recipe at any time of the year, just change the shape! The bread goes so well with other savoury dishes such as warming casseroles or soup.
Bake on a day when you plan to be at home. You’ll not spend too long on the actual making, but you’ll need to allow for it to rise, then shape and bake the bread. This is one of the breads that students make in my bread making class and it always proves very popular.
Before you make the recipe, gather the following:
- Fresh yeast – available from most supermarket bakery counters but you will have to ask.
- Fresh herbs. Use what you might have in the garden, or buy fresh. Whilst a traditional pesto uses basil, any of the “soft” herbs will do. I’d not use rosemary for example as it rather robust.
- Oil – use extra virgin olive oil, or local rapeseed oil
- Parmesan cheese – go for a piece rather than ready grated
- Whilst you can make this by hand, if you have a stand mixer (eg Kenwood) or a food processor, it will be a lot easier. If you have a dough hook for your stand mixer use that in preference to your cake making tool. If you are using a food processor, use the chopping tool
- Rolling pin
- Large flat tray
- Pastry brush
- Star cutter (optional)
- Cooking thermometer (optional)
- Dough scraper (optional)
Savoury Tear and Share Bread