Basil Bread Recipe (Flavors of Corsica)
A Corsican bread enriched with a homemade basil purée, from pastry chef Philippe Le Bail of Hôtel Belvédère.
⏱️ Prep: 90 min🍳 Cook: 18 min
Ingredients
| 2 kg | White bread flour |
| 40 g | Yeast |
| 1.1 l | Water |
| 40 g | Salt |
| 250 g | Puréed basil (see below) |
| 300 g | Basil (for the purée) |
| 200 g | Olive oil (for the purée) |
Instructions
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Flavors of Corsica Total time: 1hr to 2hr Preheat the oven to 220° C (450° F) Preparation time: 30 minutes + 1 hour Baking time: 18 minutes Difficulty: Easy
Chef's Note: The secret to making the bread rise is to place the dough in the oven with a pan of water to create a little humidity, and then to close the oven door. This replicates the conditions of a professional proofer and protects the dough against drafts and temperature changes.
Method
- In a large bowl, combine the flours, yeast and water, warmed to 26° C (80° F). Mix well, incorporating the salt at the end. The dough must be worked and kneaded on a work surface for 20 minutes to give it the necessary body.
- Let the dough rise for 30 minutes; punch down and cut into squares or form balls; sprinkle with flour.
- Let rise a second time for about 1 hour at room temperature, covering the bread with a kitchen towel to keep it from forming a crust (or place in the oven as described above.)
- Just before baking, score the tops of the bread with a sharp knife or razor blade.
- Combine the finely chopped basil and olive oil; generously brush this mixture over the bread.
- Place into a preheated 220° C (440° F) oven. Reduce the temperature to 190° C (380° F) and throw a small amount of water onto the bottom of the oven to create steam. Bake for about 18 minutes or until the bread is nicely browned.
Bon'appetittu