Mediterranean stuffed bread

Yield: 1 Servings

Measure Ingredient
1 cup Warm water
1 tablespoon Liquid honey
2 teaspoons Active dry yeast
2½ cup All purpose flour
2 tablespoons Semolina or cornmeal
2 tablespoons Olive oil
1¼ teaspoon Salt
16 Dry-packed sun-dried tomato halves
¾ cup Crumbled Feta cheese
½ cup Pitted black olives; chopped
¼ cup Minced fresh parsley
¼ cup Minced green onions
3 Cloves garlic; minced
3 tablespoons Olive oil
½ teaspoon Dried oregano and basil
¼ teaspoon Salt and pepper
2 tablespoons Semolina or cornmeal
1 tablespoon Olive oil
1 tablespoon Fresh parsley; chopped

FILLING

TOPPING

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon, briskly stir in 2¼ cups flour to make a soft dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm, draft-free spot for about 45 minutes, or until double in bulk. Punch down dough.

Filling: Cover sun-dried tomatoes will boiling water; let stand for 10 minutes. Drain and chop. Toss together tomatoes and other topping ingredients.

Turn out dough onto lightly floured surface; roll out to 16 " x 9" rectangle. Spread with filling. Roll up, jelly roll fashion; press seam to seal. Flatten slightly and pinch ends to seal.

Brush top with oil and sprinkle with topping. Cover and let rise for 45 minutes. Bake on lowest rack in 375 degree oven for 35 minutes or until bread sounds hollow when tapped on bottom.

Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." <diane@...> on Jan 31, 1998

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