Paloma Greenville Bread with Ricotta and Marcona Almonds
A Mediterranean-inspired artisan bread topped with creamy ricotta and buttery Marcona almonds. This bread is perfect for appetizers, snacks, or as a centerpiece at gatherings.
Equipment
- Mixing bowl
- Dough scraper or spatula
- Parchment paper
- Baking stone or baking sheet
- Oven
- Knife (for slicing the bread)
- Cooling rack
Ingredients
For the Bread Base:
- 3 cups of bread flour or all-purpose flour
- 1 packet 2 1/4 tsp of active dry yeast
- 1 tsp of salt
- 1 cup of warm water 110°F/45°C
- 1 tbsp of olive oil
For the Toppings:
- 1 cup of fresh ricotta cheese
- ½ cup of Marcona almonds lightly toasted
Optional Flavor Enhancers:
- Olive oil for brushing
- Fresh herbs like rosemary or thyme for garnishing
- A drizzle of honey for sweetness
Instructions
Activate the Yeast:
- Combine warm water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until bubbles form.
Mix the Dough:
- In a mixing bowl, combine flour, salt, yeast mixture, and olive oil. Stir until the dough begins to come together.
Knead the Dough:
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Proof the Dough:
- Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.
Shape and Bake:
- Preheat the oven to 450°F (230°C). Shape the dough into an oval or round loaf, then bake for 25-30 minutes until the crust is golden and crispy.
Add Toppings:
- After cooling slightly, spread ricotta over the bread and sprinkle with toasted Marcona almonds. Garnish with fresh herbs and drizzle with olive oil or honey for added flavor.
Serve:
- Slice and enjoy as an appetizer, snack, or with sides.
Notes
- Ricotta Tip: Use fresh, high-quality ricotta for the best flavor and creaminess.
- Marcona Almonds: Lightly toast the almonds to bring out their buttery flavor.
- Storage: Leftover bread can be stored in an airtight container for up to 3 days or frozen for up to 2 months.