Pistou Bread Recipe
Pistou Bread
Flavors of Nice
Total time: more than 2 hours

Preheat oven at 250°C / 00°F
Prep. time: 15 minutes
Rising time: 6 to 12 hours
Baking time: 30 minutes

Difficulty: Easy
Chef's Note
You can make this bread using wheat, rye or buckwheat flour.

Try this bread thinly sliced and lightly toasted.

We suggest serving this bread with first courses or cheeses. You can also serve it on its own as an hors-d'oeuvre.

Giordan de la Peppa and José Maria
Vive la cuisine niçoise!
- 500 g (18 oz.) flour
- 50 g (2 oz.) yeast
- 415 ml (1 2/3 cup) water

- 100 ml (6 tbsp.) olive oil
- 50 g (2 oz.) cheese
- 20 basil leaves
- 10 sprigs of parsley
- 1 clove of garlic
- Salt

Making the pistou

  1. Make a classic pistou (pesto) by blending the olive oil, cheese, basil leaves, parsley and garlic.
  2. Pour everything into a mortar and crush, adding a little salt to form a paste.

Making the bread

  1. In a large bowl, combine the flour, yeast and water; mix everything together.
  2. Add in the pesto (except for 1 tbsp.) and knead again, adding more flour if necessary.
  3. Let rise for 6 to 12 hours in a bowl covered with a damp cloth near a radiator or other heat source.
  4. Using a paper towel, rub the bread with the remaining pistou.
  5. Bake in a 250° C (500° F) oven for 30 minutes.
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