Cheesy garlic bubble bread with fresh tomato dip
Included in every barbecue and yet often underestimated - bread. Whether it's different types of baguette, grilled toast or tasty rolls - bread, in whatever form, is always present at a barbecue. The tasty bubble bread not only looks exceptionally good, it is also very versatile. Whether simply for dipping in a fresh tomato dip or as a delicious burger bun, there is something for everyone. How about a delicious pulled pork burger, for example? (Go to the pulled pork recipe!) Bread in a bubble shape - as we all know, you eat with your eyes.
Preparation time 30 minutes
Cooking time 30 minutes
Ingredients
Ingredients for 4 portions
Cheesy garlic bubble bread with fresh tomato dip
- For the pizza dough balls
- 2 tsp yeast
- 2 tbsp olive oil
- 500 g wheat more type 550
- 1 tsp salt
- 1 pinch of sugar
- 150 g mozzarella
- For the herb butter
- 100 g butter
- 2 cloves of garlic
- 1 tbsp parsley
- 1 tbsp rosemary
- 1 tbsp basil
- Salt
- Pepper
- For the tomato dip
- 1 clove of garlic (sliced)
- 200 g strained tomatoes
- ½ tsp red wine vinegar
- Chili flakes
- Basil leaves (chopped)
- Salt
- Pepper
Preparation
Pizza dough
- Mix the yeast, olive oil and a pinch of sugar in 300 ml warm water until the yeast has dissolved.
- Knead the flour, salt and yeast liquid in a bowl until a rough ball forms. Continue kneading on a floured work surface until the dough is smooth and elastic.
- Cover and leave to rise in an oiled bowl in a warm place for 1 hour until the dough has doubled in size.
- Knock the dough back into the bowl and divide into 18 balls. (A pair of scales will help you to get balls of the same size)
- Cut the mozzarella into approx. 1 cm cubes and hide a cube of mozzarella in the middle of each ball of dough.
- Place the dough balls in an oiled ovenproof roasting or baking tin (approx. 25 cm in diameter) with a little space between them, cover with oiled cling film and leave to soak for 30 minutes.
Garlic butter
- At this point, heat the grill/oven to 220°C.
- Crush the garlic cloves. Finely chop the parsley, rosemary and basil.
- Melt the butter on the stove, add the garlic and herbs. Remove from the heat and season with salt and pepper.
Tomato dip
- Slice the garlic and sauté for a minute with a splash of olive oil.
- Add the strained tomatoes, vinegar, a pinch of chili flakes and sugar and simmer for 10 minutes. Stir in the chopped basil and leave to cool.
- Season the cooled tomato dip with salt and pepper to taste.
Final assembly of the individual components
- Uncover the dough and brush with 2/3 of the garlic butter. bake for 20 minutes until golden and puffed.
- Brush with the remaining butter and leave to cool for a few minutes.
- Serve the bubble bread with tomato dip. Garnish with basil leaves, chili and olive oil drizzle.
