{"id":9922,"date":"2017-01-16T08:55:52","date_gmt":"2017-01-16T07:55:52","guid":{"rendered":"http:\/\/bake-street.com\/?p=9922\/"},"modified":"2026-04-08T12:31:56","modified_gmt":"2026-04-08T10:31:56","slug":"marinated-tomatoes-and-mascarpone-rolls","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/marinated-tomatoes-and-mascarpone-rolls\/","title":{"rendered":"Marinated tomatoes and mascarpone rolls"},"content":{"rendered":"<p>One of the most useful and healthy things are sandwiches and rolls (not only salads). But we can go further. These marinated tomatoes and mascarpone rolls with fresh basil are a great option if you want to enjoy a freshly baked bread stuffed and flavorful.<\/p>\n<p>I took the idea from one of my favorites books,\u00a0<a href=\"http:\/\/amzn.to\/2jTIQGy\" target=\"_blank\" rel=\"noopener noreferrer\">Le Grenier \u00e0 Pain<\/a>, I have spoken about it some times. It is a really good book. The idea is the same from the book, but I used my own recipes to make them. The reason is not that they are bad, absolutely, but I am used to work with them and I get always a great results.<\/p>\n<p><!--more--><\/p>\n<p><script type=\"application\/ld+json\">\n{ \"@context\": \"http:\/\/schema.org\/\", \"@type\": \"Recipe\", \"name\": \"Marinated tomatoes and mascarpone rolls\", \"image\": \"https:\/\/farm1.staticflickr.com\/473\/31499175814_1119d8c15a_o.jpg\", \"author\": { \"@type\":\"Person\", \"name\":\"Mrs Hudson (Eva Mart\u00ednez)\" }, \"datePublished\": \"2017-01-16\", \"description\": \"Marinated tomatoes and mascarpone, fresh basil rolls. Aperfect snack or supper to enjoy freshly baked at home, flavorful and tender.\", \"prepTime\": \"PT24H\", \"cookTime\": \"PT15M\", \"totalTime\": \"P24H\", \"recipeYield\": \"4 raciones\", \"recipeIngredient\": [ \"10.6 oz (300 g) wheat flour\", \"1.75 oz (50 g) pastry flour\", \"1 cup (245 g) water\", \"0.028 - 0.o35 oz (0,8 - 1 g) active dry or instant yeast\", \"0.22 oz (6,3 g) sea salt\" , \"0.06 oz (1,7 g) toasted malt \", \"marinated tomatoes\", \"4.2 oz (120 g) mascarpone cheese\", \"fresh basil\", \"olive oil\", \"dried oregano\" ], \"recipeInstructions\": \"Make marinated tomatoes, let sit overnight. Make the dough, let proof, divide, stretch and fill. Score them and let sit. Brush with olive oil, sprinkle with dried oregano and bake. Let cool over a rack.\" }\n<\/script>To make these breads or rolls, they use a baguette dough. Two years ago I worked with these kind of breads and I searched for &#8220;my perfect recipe&#8221; with my flours and different hydrations. Finally I found &#8220;my perfect recipe&#8221; which is that I share below.<\/p>\n<p>If you are used to work with baguette dough and you have your perfect recipe, please, work with it. I think it is good to work with a sure way. Or, maybe, you will like to try this recipe.<\/p>\n<p>The fill is elaborated with marinated tomatoes, goat cheese and spices. In my case, I marinated tomatoes by my way. How I make them always at home. I blanch the tomatoes so they get\u00a0softer and aromas\/flavors are more intense in tomatoes. I prefer to use a soft cheese with neutral flavor, but change it at your choice. Results will be perfect, I\u00b4m sure \ud83d\ude42<\/p>\n<p>Finally, I used chopped fresh basil to add a fresh taste, and nothing more&#8230; Simplicity is best, always. I think you must make more rolls than I made.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32341547855 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/592\/32341547855_56222a6250_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<h4>MARINATED TOMATOES AND MASCARPONE ROLLS:<\/h4>\n<p>4 pieces<\/p>\n<p><strong>FOR THE DOUGH:<\/strong><\/p>\n<ul>\n<li><strong>10.6 oz (300 g)\u00a0wheat flour<\/strong><\/li>\n<li><strong>1.75 oz (50 g)\u00a0pastry flour<\/strong><\/li>\n<li><strong>1 cup (245 g) water*<\/strong><\/li>\n<li><strong>0.028 oz (0,8 g) active dry or instant yeast<\/strong><\/li>\n<li><strong>0.22 oz (6,3 g)\u00a0sea salt<\/strong><\/li>\n<li><strong>0.06 oz (1,7 g) toasted malt\u00a0(optional)<\/strong><\/li>\n<\/ul>\n<p><em>* The amount of water will depend from the absorption capacity of your flour. Dough will be slightly sticky but easy to work with.<\/em><\/p>\n<p><strong>FOR THE MARINATED TOMATOES:<\/strong><\/p>\n<ul>\n<li><strong>17.6 oz (500 g) cherry tomatoes<\/strong><\/li>\n<li><strong>5 large garlic cloves<\/strong><\/li>\n<li><strong>12\u00a0sage leaves<\/strong><\/li>\n<li><strong>1 Tbsp dried oregano<\/strong><\/li>\n<li><b>olive oil<\/b><\/li>\n<li><strong>1\/2Tbsp\u00a0sea salt<\/strong><\/li>\n<\/ul>\n<p><strong>FOR THE FILL:<\/strong><\/p>\n<ul>\n<li><strong>4.2 oz (120 g) mascarpone cheese<\/strong><\/li>\n<li><strong>marinated tomatoes\u00a0(5-6 piece\/roll)<\/strong><\/li>\n<li><strong>fresh basil<\/strong><\/li>\n<\/ul>\n<p><strong>TO BRUSH:<\/strong><\/p>\n<ul>\n<li><strong>olive oil<\/strong><\/li>\n<li><strong>dried oregano<\/strong><\/li>\n<\/ul>\n<h4>INSTRUCTIONS:<\/h4>\n<p><span style=\"text-decoration: underline;\"><strong>FIRST DAY<\/strong><\/span><\/p>\n<h5>Make macerated tomatoes.<\/h5>\n<ol>\n<li>Wash cherry tomatoes, set aside.<\/li>\n<li>Fill a medium\u00a0pot with water and place a high medium heat to boil.<\/li>\n<li>Once water is boiling, add cherry tomatoes and let cook for 2 minutes. Long enough to soften them slightly.<\/li>\n<li>Remove with a slotted spoon and drain well, set aside.<\/li>\n<li>Cut garlic cloves in halves and put them into a crystal jar (like a Fido jar).<\/li>\n<li>Add cherry tomatoes along with sage leaves, dried oregano, sea salt and cover completely with olive oil. close the jar.<\/li>\n<li>Let macerate for <strong>a day at room temperature<\/strong>.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32341549265 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/574\/32341549265_c6e2f14e4b_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>SECOND DAY<\/strong><\/span><\/p>\n<h5>Make the dough.<\/h5>\n<ol>\n<li>In a bowl large bowl\u00a0add to types of flour and mix.<\/li>\n<li>Pour water and knead until combined. To knead you can use your hands o an electric mix using the hook attachment. Mix always at low speed for up <strong>2 minutes<\/strong>.<\/li>\n<li>Cover the bowl with a cotton cloth and autolysis for <strong>60 minutes<\/strong>.<\/li>\n<li>Add dry yeast and knead until combined making French kneading technique.<\/li>\n<li>Incorporate\u00a0salt and knead again until\u00a0making sure it is completely incorporated.<\/li>\n<li>Make 3-4 folds and put the dough into a grease bowl or recipient. Cover with plastic film and make a bulk\u00a0proof for <strong>5\u00a0hours<\/strong> <strong>at room temperature<\/strong>. My home temperature was<strong> 70\u00baF<\/strong>. Turn and fold 3 times <strong>for the first hour after<\/strong> <strong>20 minutes each time<\/strong>. time proofing will depend from your house\u00b4s temperature.<\/li>\n<li>Let sit until doubled size after make folds.<\/li>\n<\/ol>\n<h5>Preshape the rolls.<\/h5>\n<ol>\n<li>Sprinkle lightly with flour a counter and transfer the dough. <strong>Degas with care<\/strong>.<\/li>\n<li>Divide the dough into 4 pieces, around 5.1 oz, and <a href=\"https:\/\/www.youtube.com\/watch?v=Lff8e4tMGBg\" target=\"_blank\" rel=\"noopener noreferrer\">preshape each into a ball<\/a>.<\/li>\n<li>Cover and let stand for <strong>15-20 minutes<\/strong>.<\/li>\n<\/ol>\n<h5>Shape the rolls.<\/h5>\n<ol>\n<li>Line a baking sheet with parchment, set aside.<\/li>\n<li>Sprinkle lightly with flour a counter, roll the dough to give an oval shape. It will have roughly o.39 inch thickness.<\/li>\n<li>Stuff with 5-6 marinated tomatoes, mascarpone cheese and chopped basil leaves.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-31499176064 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/678\/31499176064_6e72101171_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<\/li>\n<li>Close the dough taking the sides to center and press. Now, bring the ends to the middle of the roll and press lightly.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-31499177764 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/574\/31499177764_fa7c637317_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-31530581333 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/435\/31530581333_e40b297430_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<\/li>\n<li>Rotate and move from front to back, with both hands, to make a long shape.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-31499177504 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/739\/31499177504_f207bcb5a7_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<\/li>\n<li>Transfer to the baking sheet and repeat with the remaining\u00a0pieces.<\/li>\n<\/ol>\n<h5>Score and let proof.<\/h5>\n<ol>\n<li>With a bread\u00a0lame, lightly damped to avoid dough sticks to it, make three cuts\u00a0over the bread. If the roll is too long, make four cuts instead.<\/li>\n<li>Cover with a cotton cloth and let sit for <strong>30-40 minutes<\/strong> in a warm place.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32341548895 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/373\/32341548895_62d3cef8b9_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<\/li>\n<\/ol>\n<h5>Bake.<\/h5>\n<ol>\n<li>Preheat oven at 470\u00baF\u00a0<strong>at least 25 minutes<\/strong> prior to baking with your stone or steel sheet on it positioned on medium\u00a0rack.<\/li>\n<li>Brush the rolls with olive oil and dust with dried oregano.<\/li>\n<li>Transfer to the oven, spray with some water and close immediately.<\/li>\n<li>Bake for <strong>15 minutes<\/strong>, they will turn into a beautiful golden brown.<\/li>\n<li>Remove from the oven and let cool over\u00a0a rack.<\/li>\n<\/ol>\n<h4><span style=\"text-decoration: underline;\">TIPS:<\/span><\/h4>\n<ul>\n<li><strong>Marinated tomatoes, can I make them in advance?<\/strong> Yes, without problems. In fact, the more days pass, the more aromatic they will be. If you make them before, you must to put them in the fridge until use them. Remove from the fridge 2 hours before you need them.<\/li>\n<li><b>Can I use other kind of aromatics herbs?\u00a0<\/b>Of course, you can use what you prefer.<\/li>\n<li>Is it essential to use mascarpone cheese? No, in fact the original recipe uses goat cheese. I think is important to use a creamy cheese, but you must make them with your favorite ingredients.<\/li>\n<\/ul>\n<h5>ABOUT THE DOUGH:<\/h5>\n<ul>\n<li><strong>Can I make in advance the dough? <span style=\"text-decoration: underline;\">Yes, and it won\u00b4t any problems with that<\/span><\/strong><span style=\"text-decoration: underline;\">. <\/span>Once you have finished the dough, folds process includes, let rise the dough 1\/3 and then put it in the fridge until the next day. You have to remove from the fridge 2 hours before to use it and let doubled size. It is easier to work with this kind of doughs, sourdough is quite delicate for time proofing.<\/li>\n<li><b>So I must score before the final proof?\u00a0<\/b>Yes, you have to do it to avoid manipulate dough with the filling before transfer to the oven.<\/li>\n<\/ul>\n<h5>ABOUT BAKING:<\/h5>\n<ul>\n<li><strong>If I haven\u00b4t got stone or steel sheet, how can I bake?<\/strong> With a baking tray, of course. It is important to place it into the oven when you preheat it.<\/li>\n<li><strong>Is it essential to spray with water?<\/strong> I think it is a good help. When I bake bread, I always use volcanic stones and boiling water to generate steam. It is good to get a perfect oven spring, but in this case a little amount of water would be nice for their expansion.<\/li>\n<li><b>You can stuff them at your choice.\u00a0<\/b> I make one for my son with different\u00a0kinds of cheese, turkey, marinated tomatoes, boiled egg and dried oregano. When he finished to eat it, he told me: Mummy, it is superb, I think you have made a small amount.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32341548555 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/632\/32341548555_832e9da9d6_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n<\/li>\n<\/ul>\n<p>If you are going to eat them soon, I recommend you to make more&#8230; they disappear. I swear.<\/p>\n<p>These marinated tomatoes rolls are perfect to eat them lightly warm or cold the same day you make them. It is not the same to make bread with yeast that with sourdough. They will be great for a few hours, so you can enjoy them at supper if you bake them at\u00a0half day.<\/p>\n<p>Let\u00b4s go to bake!<\/p>\n<p>Big hugs,<br \/>\nEva<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-31530580573 small\" title=\"Panecillos de tomates marinados y mascarpone\" src=\"https:\/\/farm1.staticflickr.com\/384\/31530580573_3e3864bcd2_o.jpg\" alt=\"Panecillos de tomates marinados y mascarpone\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>One of the most useful and healthy things are sandwiches and rolls (not only salads). But we can go further. These marinated tomatoes and mascarpone rolls with fresh basil are a great option if you want to enjoy a freshly baked bread stuffed and flavorful. I took the idea from one of my favorites books,\u00a0Le [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9936,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[578,808],"tags":[671,670,646,257],"class_list":["post-9922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-recipe","tag-basil","tag-cherry-tomatoes","tag-mascarpone-cheese","tag-oregano"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Marinated tomatoes and mascarpone rolls - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Marinated tomatoes and mascarpone, fresh basil rolls. 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