- Prep Time: 30 plus resting time minutes
- Cook Time: 30 minutes
- Serving: For Family
Red Bread Stuffed with Olives and Sun Dried Tomatoes
Tidbits...These rolls are delicious! The tomato tinges the dough an intense reddish gold with a savory filling.
Ingredients
- All purpose flour - 300 g
- Wheat flour - 200 g
- Milk - 100 ml
- Water - 100 ml
- Tomato paste - 2 T
- Dry yeast - 1 packet
- Brown sugar demera - 1T
- Olive oil - 1 T
- Salt - 1 tsp.
- Egg - 1
- Filling
- Olives - 30 chopped
- Sun dried Tomatoes - 150 g chopped
- Provolone cheese - 100 g grated
- Parmesan cheese - 50 g grated
- Extra Virgin Olive Oil - 2 T
Instructions
- Mix warmed milk, water, yeast and sugar until yeast starts to bubble.
- Mix in flour, salt and beaten egg with tomato paste and knead until well blended. Put in warm place until dough doubles in size.
- C ut off dough and roll into small ovals
- Spread with tomato olive mixture, top with another oval of dough then roll up
- Cut on diagonals. Place diagonal pieces around edge with rosettes in center. Brush egg, tomato paste water mixture over surface.
- Bake at 375˚ for 30 minutes or if you like it crispier, 15 minutes more.
