I just made this Spicy Tomato Pesto And Parmesan Star Bread and dang, the mix of tangy tomatoes, basil, garlic and that spicy kick totally blew my mind even though I kinda messed up the dough a couple times, it all comes together in one epic flavor explosion that makes all the trial and error so worth it.

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I love my Spicy Tomato Pesto And Parmesan Star Bread. I use all purpose flour, warm water, active dry yeast and olive oil with ripe tomatoes, basil and garlic for nutrition and flavor.

I think the chili flakes and Parmesan gives it a spicy kick and a savory, balanced loaf.

Ingredients

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All-purpose flour gives bread structure and energy, with loads of carbohydrates and a bit of protein.
Warm water wakes the yeast up and helps the dough rise smooth and fluffy.
Fresh tomatoes are juicy and tart, supplying vitamins while adding a bright tang.
Fresh basil brings a fragrant, earthy flavor, plus natural antioxidants for a healthy kick.
Garlic offers a punchy kick with its spicy, bold flavor and natural benefits.
Olive oil keeps things moist and tender while adding healthy fats for richness.
Parmesan cheese gives a sharp, savory saltiness that lifts the overall taste.
Red chili flakes add the heat needed for a spicy bite that makes this bread memorable.

Ingredient Quantities

3 cups all-purpose flour

1 cup warm water (around 110°F)

2 teaspoons active dry yeast

1 tablespoon granulated sugar

1 teaspoon salt (plus a pinch extra if needed)

2 tablespoons olive oil (plus a little more for brushing)

2 medium ripe tomatoes, roughly chopped

1/2 cup fresh basil leaves

3 garlic cloves, minced

1/4 to 1/2 teaspoon red chili flakes (depending on how spicy you like it)

1/3 cup grated Parmesan cheese (plus extra for topping)

Freshly ground black pepper and a little extra salt to taste

How to Make this

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1. In a small bowl, combine the warm water, sugar and yeast and let it sit for about 5 minutes until it starts to foam a bit.

2. In a large bowl mix together the flour, 1 teaspoon salt and 2 tablespoons olive oil.

3. Pour the yeast mixture into the dry ingredients and stir until a sticky dough forms.

4. Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes until its smooth and a little elastic then put it back into the bowl, cover with a cloth and let it rise in a warm place for about one hour or until doubled in size.

5. While the dough is rising, in a food processor or with a fork, roughly blend the chopped tomatoes, basil leaves, minced garlic, red chili flakes, 1/3 cup Parmesan cheese, a pinch of salt and some freshly ground black pepper with a tablespoon of olive oil until it forms a chunky pesto-like sauce.

6. Once the dough has risen, punch it down to remove excess air and roll it out on a floured surface into a round shape about half an inch thick.

7. Spread the tomato pesto evenly over the rolled dough making sure to use every bit of the mixture.

8. To shape the star, cut the dough into several long strips (six works well) and then arrange them by pulling the ends into the center so they overlap slightly forming a star pattern on a greased baking tray.

9. Brush the top lightly with a bit of extra olive oil and sprinkle with a little extra Parmesan cheese and a pinch more salt if you like.

10. Let the shaped dough rest for another 30 minutes then bake in a preheated 400°F oven for about 20-25 minutes until the bread looks golden and tastes great. Enjoy your Spicy Tomato Pesto And Parmesan Star Bread!

Equipment Needed

1. Small bowl for mixing the warm water, sugar, and yeast
2. Large mixing bowl for combining the flour, salt, and olive oil
3. Measuring cups and spoons for accurate ingredient amounts
4. Food processor (or a fork if you prefer a manual approach) for blending the tomato pesto
5. A clean countertop or floured surface to knead and roll out the dough
6. Rolling pin (optional, but handy for flattening the dough evenly)
7. Kitchen cloth to cover the dough while it rises
8. Greased baking tray for shaping the star bread
9. Oven preheated to 400°F for baking the bread

FAQ

Q: What if my dough doesn’t rise properly?
A: Make sure your water is warm enough (around 110°F) and your yeast is good. If your kitchen is too cool, just give it a bit more time.

Q: Can I use dried basil instead of fresh?
A: Sure, you can, but fresh basil gives a brighter, more vibrant flavor. Dried basil works in a pinch though.

Q: How do I adjust the spiciness of the bread?
A: If you like it milder, use 1/4 teaspoon of red chili flakes and if you want it hotter, up it to 1/2 teaspoon.

Q: What’s the best way to form the star shape?
A: After your dough has risen, roll it out and then cut it using a star-shaped cutter or freehand it by cutting thin strips and arranging them into a star pattern.

Q: How can I get a crispier crust on my star bread?
A: Brush a little extra olive oil on top before baking and make sure your oven is preheated properly. This helps the crust get that nice golden crunch.

Spicy Tomato Pesto And Parmesan Star Bread Recipe Substitutions and Variations

For the all-purpose flour, you can substitute whole wheat flour for a nutty flavor although it might make the bread a bit denser.
If you dont have fresh basil, use dried basil but use only about one third of the amount since dried herbs are much more potent.
Instead of Parmesan cheese, you can try Pecorino Romano which gives a sharper, saltier taste, or even mix in some aged cheddar.
For olive oil, melted coconut oil works in a pinch and adds a subtle coconut flavour to the bread.
If you dont have active dry yeast, you could use instant yeast instead at the same amount.

Pro Tips

1. Make sure the water is really around 110°F before mixin it with the yeast. If its too hot, it might kill the yeast, but if its too cool, the dough won’t rise as well. A kitchen thermometer can really save you from problems here.

2. When blendin the tomato pesto mix, if you dont have a food processor, try mashin the tomatoes and basil with a fork. It might not be perfectly smooth, but a bit chunky can give the bread a cooler texture and more flavor.

3. While shapin the star, dont sweat it if the strips dont come out exactly even. The point is to enjoy the process and the end result isnt ruined by a few uneven edges. Just have fun with it and let the dough do its thing.

4. Let the dough rest long enough every time. The extra rise after preshaping is super important so that the bread you get is light and airy. Rushing the process might make it too dense, so a good 30 minutes extra wait is worth it.