Italian bread with pesto and sun dried tomatoes


  • 500 gram FunCakes Special Edition Mix for Italian Bread
  • 300 ml water
  • 7 gram dried yeast (1 bag)
  • 150 gram sun dried tomatoes on garlic oil
  • 1 jar of pesto
  • Buffalo mozzarella
  • 1 piece of cheddar cheese
  • Bag of grated cheese
  • Parchment paper
  • Bread knife
  • Flour

Use a mixer with dough hooks to mix 500 g mix, 300 ml water and 7 g dried yeast in approx. 15 minutes into a smooth dough. Cut the tomatoes and garlic into small pieces. Add the tomatoes and mix properly. Cover the dough and rise at a warm place for 45 minutes. Punch the dough down on a floured flat surface, roll up and put the dough in a greased baking pan or a baking tray with parchment paper. Cover the dough and rise for 60 minutes at a warm place. Preheat the oven to 220°C (convection oven 200°C). Bake the bread in the middle of the oven for approx. 30 minutes. Release the bread immediately after baking and cool down on a cake grid.

Cut the bread with the bread knife in the length and the width but not all the way trough. Cut the mozzarella into slices and cut the slices in half. Cut the cheddar cheese into small slices. Cover the inside of the bread with pesto. Press the slices of mozzarella into in the width of the bread and the cheddar slices into the length of the bread. Sprinkle some grated cheese on top of the bread. Place the bread in the oven at 160°C for approx. 10 minutes or until the cheese is lightly coloured.