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Stuffed Mediterranean Bread Recipe

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This recipe for Stuffed Mediterranean Bread, by , is from Mashfica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
7 oz. focaccia bread dough
3 Tbl. pesto
3 Tbl. chopped sun-dried tomatoes
2 Tbl. Kalamata olives
1 Tbl. pureed roasted garlic in olive oil
1/3 cup shredded parmesan cheese
1/2 cup fresh ricotta cheese (optional)
egg wash (1egg beaten lightly with 1Tbl. water)

Directions:
Directions:
Roll out the focaccia bread dough in a rectangle on a surface with a little bit of flour.
Spread with the roasted garlic and pesto.
Spread the rest of the ingredients evenly on one die of the rectangle leaving 1 inch from the side without the ingredients.
Roll jelly roll style until you reach the other side, pinching the edges together tightly.
Roll the dough back and forth until it flatten out a bi9t and keeps together at the seam.
Place on a baking sheet with parchment paper pinched side of the bread down on the paper.
Brush the egg glaze on the bread and make 3 slits to let the steam escape while baking.
Let proof until doubled.
Bake at 375 for 10-15 minutes or until golden brown and sounds hollow on the bottom.
Slice and serve while still warm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mintes if dough is made
Personal Notes:
Personal Notes:
This stuffed bread is so good with a Caesar salad on just by itself.
You can make a few loaves and freeze for another time.

 

 

 

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