I found this recipe a while ago in a magazine that came with the thermomix that I received as a gift about one year ago. While I was looking for a different recipe the other day, I came across this magazine. I remembered that there was a recipe inside that I made a long time ago. The original version comes with a cheese, bell pepper and ham filling. So good!
Immediately, I forgot what I was actually looking for, when I suddenly got inspired to make this bread again. But this time with a different filling. So I came up with some of my favorite ingredients. And the outcome was a delicious and intense flavored stuffed bread with a mozzarella-artichoke-black olive-pesto mix! The great part about this recipe is, that it is so versatile! You can try out different fillings, according to your own taste!
The thermomix helps a lot. No doubts about that. But whatever this machine can do, we can do as well with our own hands and with the help of a blender.
I will definitely make it again soon for family and friends! Whether you organize an evening in good company, or if you’re wondering what to bring to a picnic or as a lunch bag for the following work day, this one comes in handy. It could be considered a sandwich alternative. Practical, tasty and filling!
For the dough:
160 ml / 5½fl oz of milk
20 g of fresh yeast or 7 g (one sachet) of dry yeast
½ tsp of sugar
300 g / 10½ oz of flour
30 ml / 1fl oz of oil
1 tsp of salt
For the filling:
2 tbsp of black olives (pitted)
4 tbsp of jarred artichokes (drained)
2 full tsp of basil pesto
1 tsp of olive oil
oregano to taste
ground red pepper to taste
1 egg yolk and 1 tbsp of milk (to brush)
* * * * *
Dough: Mix the yeast with the lukewarm milk and sugar in a large bowl, until it has completely dissolved. Stir in flour, oil and salt. Knead to a smooth dough. Cover and let it rest for about 1h.
Filling: In the meantime blend the chopped mozzarella, artichokes, olives and pesto until creamy (alternatively you can simply chop all ingredients). Stir in olive oil, oregano and ground red pepper. Depending on how salty the artichokes and olives are, there is no need to add additional salt.
Preparing the roll: Roll out the dough with a rolling pin on a floured worktop into a rectangle (approx. 40×20 cm / 16×8 inches). From now on I added step by step pictures that might make it easier for you to follow :)
Start spreading the filling on top of it while leaving a little space on the edge. Then start rolling the rectangle lengthwise.
Lay it on a baking paper covered baking pan. If it doesn’t fit properly, lay it diagonal. If you want it to look nice and neat, make sure that you lay the roll seam side down. As you can see on the pictures I didn’t mind the seam showing up on top, because I like the crispy edges of the bread :)
Cut the dough diagonal into 45 degree angles. Gently pull the pieces apart, alternating to the right and to the left.
Let it rest again for additional 15 min. Then brush the top with the yolk-milk mix.
Bake for about 30 min at 180°C / 356°F in the preheated oven.
Prep Time: approx. 2,5 h
Inspired by: Finessen, Vorwerk (Startausgabe)