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Mediterranean Stuffed Bread

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“Found from Lesley's recipes online. I can't wait to try this! If you like, black olives could be added to the filling as well.”
READY IN:
1hr 52mins
SERVES:
1
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. BREAD.
  2. In a large bowl, whisk warm water with honey.
  3. Sprinkle in yeast; let stand for 10 minutes or until frothy.
  4. With wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl.
  5. 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.
  6. Place in a greased bowl, turning to grease all over.
  7. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes.
  8. FILLING.
  9. In a small bowl, cover sun-dried tomatoes with boiling water.
  10. Let stand for 10 minutes or until softened then drain and chop to make about 3/4 cup.
  11. In a bowl, toss together sun-dried tomatoes, cheese, parsley, onions, garlic, oil, oregano, basil, salt & pepper.
  12. Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle and spread with filling.
  13. Starting at long side, roll up into cylinder.
  14. Pinch along seam to smooth and seal.
  15. Flatten slightly & pinch ends to seal.
  16. Preheat oven at 375 degrees F.
  17. TOPPING.
  18. Sprinkle semolina on baking sheet; place loaf on top.
  19. Brush with oil; sprinkle with parsley and pat lightly into dough.
  20. Cover and let rise until doubled in size, about 45 minutes.
  21. Bake on lowest rack in 375 degree F oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom.
  22. Remove from pan and let cool slightly on rack.

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