The cacao nibs on the outside of this bread lightly toast as it cooks.
This adds a fragrant, nutty chewiness, which contrasts with the softly melting fruitiness of the Taleggio cheese and the fragrant basil inside the bread.
It is best served warm with salads on a summer’s day or with soups on a cold winter day.
250g strong white flour
1 heaped tsp salt
2 teaspoons easy-blend yeast
150ml warm water
2 tablespoons extra-virgin olive oil
200g Taleggio cheese, cut into 1cm thick slices
12g fresh basil leaves
10g 100%
2 tablespoons extra-virgin olive oil
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES