Flavored Stuffed Breads

Chef's notes

My "Basic Everyday Bread" dough recipe above, makes a terrific base for a variety of flavored breads. A quarter of the dough from recipe makes a foot-long stuffed bread roll about the diameter of a baguette; remainder of dough used to make French style loafs and rounds.

Dough quarters are formed into rectangles, flavored with any combination of bold ingredients. Examples are simple herb and roasted garlic, olive tapenade, muffuletta, sun dried or slow roasted tomato, prosciutto, different cheeses, sausage, caramelized onions, anchovies, herbs (basil, rosemary, sage), and so many more. Added toppings can be applied thick for bold flavors or light for more subtle.

Each of the suggested breads below begin with a layer of cheeses and sweet pot roasted garlic before applying various topping suggestions. Dough is rolled, baked, and ready in about 30 minutes; absolutely delicious.

Recipes below are for each foot-long stuffed bread.

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Ingredients

¼ dough from basic everyday bread recipe above
5-6 garlic cloves from Pete’s Garlic Oil, recipe below
¾ cup shredded Italian cheese blend
½ cup shredded parmigiana cheese

Pete’s Garlic Oil

5-6 large garlic cloves
2-inch sprig fresh rosemary
3-4 fresh sage leaves
Pinch red pepper flakes
¼ teaspoon kosher salt
Olive Oil

Some additional topping suggestions

¾ cup olive muffuletta; rosemary and sage from Pete’s Garlic Oil.
¾ cup sun dried tomato in oil coarsely chopped; sliced fresh basil
3 oz. shredded prosciutto or finely cubed; drizzle olive oil from Pete’s Garlic Oil

Instructions

Garlic oil, remove rough tips and slice garlic in half lengthwise. Place in a narrow stainless butter melting pot. Add remaining ingredients and enough olive oil to generously cover contents. Place over medium heat. When oil begins to simmer, reduce heat to maintain a slow simmer. Remove skins when released. When garlic is richly tanned, soft, and sweet, garlic and oil are ready.
Form dough into a rectangle about 13 inches long by about 9 inched wide.
Mash garlic and dot dough surface evenly with a folk. Spread with Italian shredded cheese followed by parmigiana.
Add one of the suggested additional toppings:
・Spread olive muffuletta and coarsely chopped rosemary needles and sage from Garlic Oil.
・Add sun dried tomato and sliced basil.
・Add shredded or finely cubed prosciutto. Lightly drizzle olive oil from Pete’s Garlic Oil.
Roll a long side of dough towards the straighter edge. Place seamed side down on a cookie sheet seam lined with parchment paper. Score surface with a sharp knife or razor blade. Brush with water. Place in the middle of a preheated 425° direct heat oven.
Bread is ready when browned, about 30 minutes. Cool for 15 minutes before cutting.

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Flavored Stuffed Breads