• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mediterranean Stuffed Bread

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1 c Warm water
  • 1 tb Liquid honey
  • 2 ts Active dry yeast
  • 2 1/2 c All purpose flour
  • 2 tb Semolina or cornmeal
  • 2 tb Olive oil
  • 1 1/4 ts Salt

 Directions

FILLING
16 Dry-packed sun-dried tomato
-halves
3/4 c Crumbled Feta cheese
1/2 c Pitted black olives; chopped
1/4 c Minced fresh parsley
1/4 c Minced green onions
3 Cloves garlic; minced
3 tb Olive oil
1/2 ts Dried oregano and basil
1/4 ts Salt and pepper

TOPPING
2 tb Semolina or cornmeal
1 tb Olive oil
1 tb Fresh parsley; chopped

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,
briskly stir in 2 1/4 cups flour to make a soft dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding
enough of the remaining flour to make dough smooth and elastic. Place in
lightly greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in a warm, draft-free spot for about 45 minutes, or until double
in bulk. Punch down dough.

Filling: Cover sun-dried tomatoes will boiling water; let stand for 10
minutes. Drain and chop. Toss together tomatoes and other topping
ingredients.

Turn out dough onto lightly floured surface; roll out to 16 " x 9"
rectangle. Spread with filling. Roll up, jelly roll fashion; press seam to
seal. Flatten slightly and pinch ends to seal.

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