FROM ITALIAN FAMILY DINING BY EDWARD GIOBBI AND EUGENIA GIOBBI BONE (Rodale, 2005)
FOR THE BRIOCHE
1 T. sugar
1/4 c. milk, at room temperature
1/2 package active dry yeast (or 1 1/8 t.)
2 c. flour
8 T. (1 stick) unsalted butter, softened
4 eggs
1/2 t. salt
Add 1/2 T. of the sugar to the tepid milk. Stir in the yeast to dissolve the mixture. Add 1/2 c. of the flour and mix well. Cover and allow to rise in a warm place until it grows bubbly and fluffy, about 30 minutes.
In a bowl, combine the remaining 1 1/2 c. flour with the remaining 1/2 T. sugar. Beat in the butter, 2 eggs and the salt. Add the yeast mixture and beat again. Add the remaining 2 eggs, one at a time, beating thoroughly. Cover and let rise until it gets big and puffy, two to three times the original volume, about 3 to 4 hours. Beat the dough again and refrigerate for 6 hours or overnight.
FOR THE FILLING:
2 T. olive oil
1 1/2 lbs. mozzarella, sliced into 1/4″ thick rounds
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1 c. fresh basil leaves, cut into chiffonade
1/4 lb. proscuitto, sliced into 1/4″ strips, and the pieces separated (the slices tend to stick together and need to be peeled apart)
1 egg white whisked with 1 T. water for and an egg wash
Preheat the oven to 400°.
Pour the olive oil into a 10″ round deep-dish pie plate and swirl it around. Place a layer of mozzarella slices, then a layer of tomatoes (one color if you’re using both red and yellow), then half the basil chiffonade and half the proscuitto evenly sprinkled over the top of the tomatoes. Repeat, using the other color of tomato.
[When I made this it amounted to two layers; make more layers as space and ingredients allow.]
Remove the dough from the refrigerator and stretch and pull it into a circle about 10″ in diameter to fit the pie plate. Lay it on top of the pie filling, and pull the dough out to the edge of pie plate all the way around. No need to press and seal the dough, it’s heavy enough that when stretched to the lip of the dish it will lay flat on the edge, with just a little bit falling over and down the sides in some places. With scissors, snip a large X into the top of the dough. Use a pastry brush to paint the egg white wash all over the top of the dough.
Bake for 25 minutes, until the brioche is brown. Remove from oven and let rest at least 10 minutes.
NOTE: If you are using fresh mozzarella, the contents will be very watery until the pie rests at least 30 minutes or more. (Refrigerated mozzarella melts nicely and still holds its water.) If you go the fresh mozzarella route and want to serve it hot, make sure to have a few big soup spoons at the ready to dollop out the deliciously flavored broth.
