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Gluten Free Mozzarella and Pesto Stuffed Bread

Gluten Free Stories
This Gluten Free Mozzarella and Pesto Stuffed Bread is pillowy soft, tender, flavorful, so cheesy, pesto-infused, and just beyond delicious! It's great to have on its own or with any savory toppings of choice!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Breakfast, Entree, Main Course
Cuisine Gluten-Free, Low FODMAP, Vegetarian
Servings 6 servings

Ingredients
  

For the dough

  • 8 g instant yeast
  • 2 tbsp sugar
  • 500 g gluten-free flour
  • 1/2 tsp salt
  • 2 eggs
  • 100 g unsalted butter (at room temperature)
  • 250 ml lactose-free milk

For the simple low FODMAP pesto

  • 100 g fresh basil (4 cups)
  • 150 ml garlic infused olive oil (2/3 cup)
  • 50 g pine nuts
  • 50 g Freshly Grated Parmesan Cheese (2/3 cup)
  • 1 tsp salt

For stuffing the bread

  • 200 g mozzarella cheese

Other Ingredients

  • 50 g melted butter
  • 20 ml garlic infused olive oil
  • 2 Tbsp fresh parsly chopped
  • 2 Tbsp chopped chives
  • 1 tsp black pepper

Instructions
 

To make the dough

  • Add 1 teaspoon of sugar over the yeast and 1/3 cup of the milk. Stir to dissolve.
  • In a large bowl combine flour, rest of the sugar, salt. Add melted butter, dissolved yeast, eggs and the rest of the milk.
  • Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour and if it is not soft enough add a bit milk.
  • Cover the dough with a plastic wrap, place it in a warm place and let it rise for about 40min or until double in size.

To make the pesto

  • Combine fresh basil, 2/3 cup (165 ml) of garlic oil, pine nuts and salt in a food processor fitted with a metal blade. Pulse on and off a few times, then process until a paste forms, scraping down the bowl once or twice. Add cheese and process until combined and somewhat smooth

To Assamble

  • Preheat oven to 190˚C (375˚F)
  • Divide the dough into 2 equal parts. Take one and form a rope about 20cm long (8 inches). then roll flat.
  • Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto.
  • Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  • Fold the stuffed dough rope into a zigzag shape. Repeat with the second part of the dough.
  • Mix together melted butter, garlic infused olive oil, pepper, chives ,and parsley. Spoon one half over first layer of stuffed dough.
  • Place second stuffed dough on top. Spoon the rest of the melted butter and parsley over the top.
  • Let the bread rise for another 40min. (optional, but I recommend rising the dough 2nd time as it makes the bread softer and more tender)
  • Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  • Remove from loaf pan and let cool.
  • Slice, serve and enjoy! :)
Keyword Gluten Free Mozzarella and Pesto Stuffed Bread