Home cooking Three speciality savoury breads

Three speciality savoury breads

by Clare Mansell
Three speciality savoury breads

I recently received a box of goodies from Fragata, the speciality Spanish food brand. When I was younger, my parents had a holiday home in Spain and at quite a young age I developed a love for strong Mediterranean flavours. Incorporating some Fragata products into my menu was not going to be difficult, although stopping myself from eating them right out of the tins while I planned it, was a lot harder!

I started with 1kg of white bread dough which I proved in the fridge overnight and then after letting it come to room temperature, I kneaded it again and divided it in three.

For my first bread I used a third of the dough, along with a jar of Fragata Pimiento Piquilo and a block of parmesan. I rolled the dough out into a rectangle and then covered it in chopped red pepper and grated parmesan.  Then I rolled it like a swiss roll and cut slices about an inch wide. I left these to prove for 45 minutes before cooking then at 230c for 15 minutes…

With the second batch of dough, I made garlic and herb and breadsticks with a whole jar of Fragata garlic and a very healthy sprinkling of dried mixed herbs. I rolled out the dough into a rectangle again and covered it in crushed garlic and herbs. I then folded the right third on to the middle third, added more garlic and herbs to this two layer thick section and then folded the left third on top, before rolling it out again and dividing it into 4 inch x 1 inch strips, which I twisted before proving on a baking tray for 45 minutes and then baking at 230c for 15 minutes.
And finally with the remaining third I made olive and parmesan shorts. Exactly the same process as the garlic breadsticks except I used a tin of garlic olives and parmesan as my filling and I left out the final step of twisting.
All three batches of bread turned out brilliantly and thankfully I can also report they froze fantastically. All that delicious bread kicking round the kitchen while I had an afternoon to myself, was definitely not a good thing and as soon as it had cooled the majority of it was tucked away in the freezer.
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moira October 2, 2013 - 10:56 am

Oh man, I’m off to make some bread! I like the idea of proving it overnight in the fridge

Clare Mansell (Maybush Studio) October 2, 2013 - 11:27 am

It improves the flavour and suits my schedule a bit more! It needs to have several hours to warm up the following day (I always take it out first thing) but it can be helped along by sticking it in a sink of hot water!

HillyFilly October 2, 2013 - 3:13 pm

I’ve been struggling with my breads…. what is your basic recipe? Those variations look fantastic… It’s not good to bake bread when hungry…..

Clare Mansell (Maybush Studio) October 2, 2013 - 3:21 pm

I use the white dough recipe from Richard Bertinet’s Dough
– Thoroughly recommend the book. I bake most days and no longer buy commercial loaves

Ruth Procter October 2, 2013 - 5:24 pm

These sound delicious – I might have to try them sometime. Thanks for the ideas!

Janice Armstrong October 5, 2013 - 9:08 pm

These look amazing!!!


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