Mediterranean Stuffed Bread Recipes

Steps:

• Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
• Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
• Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

Steps:

• 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.

Steps:

• 1. Prepare flavor ingredients...2.25 oz (1can) sliced black olives, fill same can with pimento stuffed green olives and cut in half, fill same can with pitted kalamata olives and cut in thirds, zest 1 lemon and set aside.
• 2. In a 3-4 qt glass mixing bowl add 3 cups bread flour, 1 1/2 tsp salt, 1/4 tsp instant yeast, 1 tsp dried thyme 1 Tbsp extra virgin olive oil and stir ingredients.
• 3. Add the flavor ingredients and the 12 oz of cool tap water. Stir just until the dough comes together and away from the sides of the bowl. Cover the bowl with plastic wrap and place on your counter to proof for 8 to 24 hrs.
• 4. When you're ready to make the bread, flour your work surface and roll the dough out. Flour you hands and flatten the dough slightly, folding the dough on itself forming a ball. Divide the dough into two portions.
• 5. Then (one portion at a time) roll dough on work surface (dusting with flour as needed) form a long loaf and place on parchment paper. Cover each loaf with a lint free towel and let it proof for 1 to 2 hrs while the oven heats up.
• 6. Move oven rack to lower third of oven and place baking vessel in oven and preheat to 450 degrees F. When oven has come to temperature, remove baking vessel from oven, use the parchment paper to lift the dough up and place it in the baking vessel, score (optional) and bake for 25 minutes with the top on and 5 minutes with the top off.
• 7. 30 to 45 minutes later gently turn the loaf out on work surface and place on cooling rack. Repeat process for the second loaf.

Steps:

• In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
• Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
• Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
• While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
• Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
• Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.