Recipe by pines506
I haven't tried this yet, but am putting it here so I don't lose it.
Top Review by Deb's Recipes
I made this recipe for Pick-a-Chef 2005, and Wow! I love it! The bread has a nice, crusty outer-edge and light, fluffy inside texture. And the savory filling made of red onion, sun-dried tomatoes, basil is very tasty. It reminds me of eating a big yummy stuffed pretzel. I think marinara sauce for dipping or as part of an entree would make a perfect complement to this delicious bread. The dough ingredients needed a couple adjustments: I added 1 teaspoon sugar with the yeast and increased the warm water by 1/3 cup. Thanks for a great recipe. It's one I'll be sure to make again soon!
- 4 cups bread flour
- 1 pinch salt
- 1 (1/4 ounce) package active dry yeast (about 1 tbsp)
- 1 teaspoon sugar
- 1 cup warm water (110F)
- 4 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 4 ounces sun-dried tomatoes packed in oil, drained
- 9 large basil leaves
- fresh ground pepper, to taste
- milk, to glaze
- 1 teaspoon coarse sea salt
- basil leaves (to garnish)
Directions See How It's Made
- Sift flour and salt into a large bowl.
- In a small bowl, dissolve yeast and sugar in warm water.
- Let stand 5-10 minutes until frothy.
- Stir 3 tbsp olive oil into yeast mixture.
- Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
- Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
- Put dough into an oiled medium-size bowl.
- Cover and let rise in a warm place 35-40 minutes until doubled in size.
- Oil a baking sheet.
- Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
- Cook 3 minutes until softened.
- Remove skillet from heat and set aside.
- turn out dough onto a lightly floured surface and cut in half.
- Roll out to give 2 rectangles each about 12 x 9.
- Transfer 1 piece to the baking sheet and prick surface with fork.
- Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
- Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
- Moisten edges of the dough with a little cold water and cover with second sheet of dough.
- Crimp edges to seal.
- Using a sharp knife make a lattice pattern on surface of dough.
- Brush with a little milk to glaze and sprinkle with coarse sea salt.
- Let rise 20 minutes.
- Preheat oven to 450.
- Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
- Serve warm or cold.
- Cut into pieces and garnish with basil.