This easy bread is so delicious I urge you to try it the next time you make bread. It’s a simple white or whole meal dough topped, stuffed and baked. The resulting bread is moist, savoury and flavourful. Perfect for making sandwiches, dunking in soup and toasting for a savoury breakfast. Try it today!
Ingredients – for the dough
600 g white or whole wheat or spelt flour (or a combination)
400 g water
3 g instant/6 g dry/12 g fresh yeast
12 g salt
2 tablespoons of olive oil
Ingredients – for the filling
4 tablespoons tomato sauce
1 big ball mozzerella cheese
1 big handful of fresh basil
– but you can put in anything you like – olives, sun dried tomatoes, bits of ham or salami, roasted peppers, other kinds of cheese…
If you are using dry yeast, measure the flour into a bowl and make a well in it. Measure in the yeast and pour over 100 g of the water. Let it sit for 10 minutes to dissolve the yeast. A beige sludge may or may not appear on the surface of the water – don’t worry about that. As long as the yeast is within the sell-by date and the water is room temperature, the yeast will be fine. Add all the other dough ingredients, mix well and turn out on the counter to knead. Knead well for 10 minutes and return to the bowl. Cover with cling film or a shower hat and leave to rest for 1-2 hours or until it has doubled in size.
If you are using fresh or instant yeast, measure all the dough ingredients into a bowl. Mix well and turn out on the counter to knead. Knead well for 10 minutes and return to the bowl. Cover with cling film or a shower hat and leave to rest for 1-2 hours or until it has doubled in size.
When the dough has risen, turn it out onto a lightly floured surface and gently stretch it into a disc about 2.5 cm thick. Spread the tomato sauce over it:
Top it with the cheese and basil:
Now begin to stretch and fold it to shape it into a tight ball and contain the fillings:
1. Slide your scraper under the edge. Use the other hand to gently pin the dough to the scraper and stretch it out (try not to break it) and fold it over the dough.
Fold the edge over the dough. Don’t press down, just leave it there to rest.
Continue stretching and folding around the dough until the entire edge has been stretched out and folded over:
Now, flip the dough over and, using both hands, tighten the dough up into a ball. See a video about that here for one way to do it. Flour the top of the dough and place it floury side down in a well floured rising basket. Cover with a tea towel or a shower hat and let it rest for 45 minutes to an hour – or until it has doubled in size.
Pre heat the oven to 200 degrees and line a baking try with semolina or with non stick baking parchment. Gently invert the basket to turn the dough out of the basket and on to the tray. Pop it in the oven and bake it for 45 minutes. Remove and let cool completely on a wire rack.
Want to learn more? Come and taking a baking class with us and you will learn loads, eat loads, and have loads of bread to take home. If you have always dreamed of making bread your business, come and take the microbakery course and join the Bread Angels as they continue to change the world through bread.