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Add a photoOlive Oil Bread Stuffed with Roasted Red Peppers
Ingredientes
- 1 pound Olive Oil Dough
- 1 Medium red bell pepper (or jarred roasted red pepper, drained)
- Coarse Salt
- 1/4 tsp thyme (I didn't have any, used rosemary)
- Olive Oil
- Whole wheat flour (for dusting, other flour would work too)
- Olive Oil Bread
- 2 3/4 cups luke warm water
- 2 packets yeast
- 1 1/2 Tbls Kosher Salt
- 1 Tbls Sugar
- 1/4 cup Olive Oil
- 6 1/2 cups all purpose flour
Direcciones
- Olive Oil Bread
- Mix yeast, salt, sugar and olive oil with the water in a large bowl that has a lid (not airtight). I used my mixing bowl, and just fit with plastic wrap.
- Mix in the flour using the dough hook on your mixer. Do not knead, stop when all the flour is mixed in.
- Cover and allow to rest at room temperature until dough rises and collapses approx 2 hours.
- The dough can be used right a way, or refrigerate in lidded container for up to 12 days. It is easier to handle when the dough is cold.
- Bread
- If you are using a whole bell pepper, roast it under the broiler or on top of your gas stove. Put it in a bowl, and cover with plastic wrap for 10 minutes. Peel the skin away. Slice into strips.
- Preheat oven to 450 degrees, with baking stone in the oven. Place a broiler pan near the bottom of the oven.
- Dust the surface of the refrigerated dough with flour. Cut off a 1 pound piece. Dust the piece with more flour and shape into a ball, stretching the dough around the bottom on all 4 sides.
- Using a rolling pin, form a large flat round about 1/8 in thick. Add more flour than normal, when you are going to cut slits, so the dough doesn't close immediately. Place the dough on a pizza peel (or flat cookie sheet) covered in whole wheat flour.
- Cut the slits into the circle of the dough, only on one half. You made need to add more flour if it is sticky. Spread open the holes a little using your fingers. Please the red pepper strips on the other half of your dough, leaving a 1 inch border. Dampen the dough edge, fold the slitted side over to cover the peppers. Pinch to seal. Brush the loaf with olive oil.
- Slide the fougasse onto the hot stone. Pour 1 cup hot water into the broiler tray. Bake for 25 minutes, or until golden brown.
- Allow to cool, then slice or break into pieces to serve.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 8 servings | |
| Calories 444 | |
| Calories from Fat 69 | 16% |
| Total Fat 7.86g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1315mg | 55% |
| Potassium 170mg | 5% |
| Total Carbs 80.5g | 21% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.36g | 2% |
| Protein 11.29g | 18% |
