Mediterranean Stuffed Bread

Recipe by Topher
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 52mins
SERVES: 1
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BREAD.
  • In a large bowl, whisk warm water with honey.
  • Sprinkle in yeast; let stand for 10 minutes or until frothy.
  • With wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl.
  • Turn out dough onto lightly floured surface and knead for 8-10 minutes or until soft and slightly sticky, dusting with remaining flour as needed.
  • Place in a greased bowl, turning to grease all over.
  • Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes.
  • FILLING.
  • In a small bowl, cover sun-dried tomatoes with boiling water.
  • Let stand for 10 minutes or until softened then drain and chop to make about 3/4 cup.
  • In a bowl, toss together sun-dried tomatoes, cheese, parsley, onions, garlic, oil, oregano, basil, salt & pepper.
  • Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle and spread with filling.
  • Starting at long side, roll up into cylinder.
  • Pinch along seam to smooth and seal.
  • Flatten slightly & pinch ends to seal.
  • Preheat oven at 375 degrees F.
  • TOPPING.
  • Sprinkle semolina on baking sheet; place loaf on top.
  • Brush with oil; sprinkle with parsley and pat lightly into dough.
  • Cover and let rise until doubled in size, about 45 minutes.
  • Bake on lowest rack in 375 degree F oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom.
  • Remove from pan and let cool slightly on rack.
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