Pistou BreadTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat oven at 250°C. (500°F.)
Preparation time: 15 minutes
Rising time: 6 to 12 hours
Baking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:256.8 kcal
Proteins:8.5 g
Fats:10.1 g
Carbohydrate:32.6 g
Fibers:2.3 g
Sugar:0.8 g
Cholesterol:4.5 mg
Sodium:33.6 mg
Calcium:58.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
g
flour
50
g
yeast
415
ml
water
100
ml
olive oil
50
g
cheese
20
basil leaves
10
sprigs of parsley
1
clove of garlic
salt
METHOD
Making the pistou- Make a classic pistou (pesto) by blending the olive oil, cheese, basil leaves, parsley and garlic.
- Pour everything into a mortar and crush, adding a little salt to form a paste.
Making the bread
- In a large bowl, combine the flour, yeast and water; mix everything together.
- Add in the pesto (except for 1 tbsp.) and knead again, adding more flour if necessary.
- Let rise for 6 to 12 hours in a bowl covered with a damp cloth near a radiator or other heat source.
- Using a paper towel, rub the bread with the remaining pistou.
- Bake in a 250° C (500° F) oven for 30 minutes.
CHEF'S NOTES
You can make this bread using wheat, rye or buckwheat flour.
Try this bread thinly sliced and lightly toasted.
We suggest serving this bread with first courses or cheeses. You can also serve it on its own as an hors-d'oeuvre.
Giordan de la Peppa and José MariaVive la cuisine niçoise!
