Italian Stuffed Bread Dough Recipe
Ingredients (Use a scale if you have one)
3 cups (360 g) of “00” flour or all-purpose flour/bread flour.
1 cup and 2 tablespoons (145 g) of Durum wheat flour
4 and 1/2 teaspoons (14 g) of instant yeast
1 and 2/3 cups (400 ml) of lukewarm milk
2 tablespoons of Extra-Virgin Olive Oil
1 Tablespoon of honey
2 teaspoons of salt
This bread is so versatile that can be stuffed with salami, peppers, and your favorite cheese, vegetables, and basically anything you love with bread.
12 slices of Ham
2.5 Oz (75 g) of marinated sun-dried tomatoes (Julienne Cut)
1 and 1/2 cup (200 g) of Diced Mozzarella cheese
In a medium bowl add the Durum wheat flour, Instant Yeast, salt and blend with a whisk.
In another large bowl add the Lukewarm milk, Extra-Virgin Olive Oil, honey and mix them into the Durum wheat flour mixture. Then Add half at the time of the “00” flour o all-purpose flour and combine with your hands. The dough is supposed to be stycky. Remove the dough from the bowl and place it on a clean counter and kneed with your hands for about 10 minutes or until the dough is smooth.
1st rise: Transfer the dough in a bowl and cover with a plastic wrap or a kitchen towel. Let rise until double the size in a warm place like inside the oven with the light on.
Linee a baking sheet with parchment paper.
Once the dough is ready, remove the plastic wrap or towel and deflate the dough by punching down.
Use a rolling pin to roll the dough into a 27 x 50-inch (about 70 x 50-cm) rectangle.
Fill the dough with the sliced ham, diced mozzarella, marinated sun-dried tomatoes and oregano or with the filling of your choice.
2nd rise: Starting from the long side, roll the dough into a long sausage shape move the bread into the lined baking sheet then shape into a wreath and connect and squeeze the endings together.
Let it rise under a kitchen towel for about 30 minutes.
Preheat the oven to 480°F (250°C).
After 30 minutes dust the bread with some flour and move into the oven then change the temperature to 390°F (200°C).
Bake in the middle position for about 25-28 minutes.
Allow the bread to cool for at least 15 minutes before serving.