Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, sophie's olive, roasted pepper and sundried tomato stuffed bread. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Sophie's Olive, roasted pepper and sundried tomato stuffed bread is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Sophie's Olive, roasted pepper and sundried tomato stuffed bread is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have sophie's olive, roasted pepper and sundried tomato stuffed bread using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sophie's Olive, roasted pepper and sundried tomato stuffed bread:
- Get dough
- Take 2 1/2 tsp salt
- Get 4 tsp brown sugar
- Prepare 1 sachet yeast
- Get 300 ml warm water
- Prepare 450 grams wholemeal flour
- Make ready filling
- Get 1/2 cup olives, pitted and sliced
- Take 1/4 cup sundried tomatoes, sliced
- Prepare 1/4 cup roasted sweet peppers, cooled and sliced
- Prepare 1/4 cup parmesan
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Instructions to make Sophie's Olive, roasted pepper and sundried tomato stuffed bread:
- Preheat your oven to 160°C.
- Combine your dry dough ingredients. Add your water and mix to form a smooth dough.
- Spread your dough onto a greased baking tray, leaving it about 2cm thick.
- Sprinkle with flour, cider with a damp cloth, and put in a warm place for 30 - 45 minutes.
- Mix all your filling items together, keeping back some of the parmesan to sprinkle on top.
- Place your filling onto one side of your dough. Fold the top over and seal the edges firmly.
- Gently pat the sides to make a nice clean shape.
- Brush the top with a thin layer of olive oil and sprinkle with your remaining parmesan.
- Bake for 25 minutes.
- Serve and enjoy :)
Warm shitake mushroom caps are slathered with a generous layer of sun-dried tomato and olive spread, then topped with lightly dressed greens. This bread was meant to be. With fall peeking its cool head around the corner, tomatoes are popping up red and gold and green zebra stripes all over the place. Unfortunately, I didn't have the bagful of fresh-off-the-vine heirloom tomatoes when I made this Sundried Tomato Basil Bread, but I did. Delicious black olives and stuffed green olives with sundried tomato.
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