roasted garlic, tomato and ricotta pesto brioche knot

I've always had a thing with bread. Mum and Dad have a bread maker, and for as long as I remember, have been making this epic focaccia that gets served alongside almost every meal when we have visitors around. I went through a sourdough phase for a while (which I can't wait to get back into once our oven is fixed!), and a year or so ago I discovered the magic of babka - a fluffy brioche dough, filled with whatever magic you fancy, and twirled up into swirly shapes before being baked off. I am always amazed at how pretty the sliced dough is, and I love how versatile it can be. Can't stop, won't stop babkaing. I went down the savoury road this time, and made this roasted garlic, tomato and ricotta pesto brioche knot, and some little baby ones to go alongside it, just in case mini bread is your kind of thing.

This is the first of a few recipe posts in partnership with Filippo Berio. I have been using their olive oil for years, so I was super excited when they suggested making some fun things together using their pesto range as part of their Pestonality Tour! I am going to be attending the Rosé and Bubbly Festival (yes that is a thing!) this Saturday to take part in the tour, and can't wait to give you a wee behind the scenes on Instagram stories!

Bread Dough

• 1 envelope (2 1/4 tsp) active dry yeast
• 200g (200ml) whole milk, lukewarm
• 2 Tbsp sugar
• 545g (3 2/3 cups) all-purpose flour
• 1 tsp salt
• 2 Tbsp Fresh Basil, finely chopped
• 2 eggs, at room temperature
• 90g (6 tbsp) unsalted butter, at room temperature

Filling

• 1 head of garlic
• 130g Filippo Berio Tomato and Ricotta Pesto
• 2 Tbsp Ricotta
• Egg wash - 1 egg beaten with 1 Tbsp water
• Flaky Sea salt or Pretzel Salt, to finish

- PROCESS -
BREAD DOUGH

1. In a small bowl, combine the yeast, milk and 1 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, remaining 1 Tbsp sugar, and basil. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. If it is not coming together, add extra milk a teaspoon at a time. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 
3. .................................

for full recipes please see : www.cloudykitchen.com

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