I wanted to make another kind of bread to go with the soup. Not pot, flat or any other kind of bread. So with a little bit of inspiration from my namesake son, I made this very easy, stuffed bread.
1 Measure white bread dough, risen.
100g of black olives, pitted.
120g cheddar cheese, grated.
2 tsp dried thyme.
2 tsp dried oreganum.
* You can substitute the cheddar with other cheese – mozzarella, crumbled feta or pecorino, and the herbs with others. Next time I will add crushed garlic as well. Even a smear of homemade tomato sauce could give you a kind of calzone effect. Mmmm.
Spray and Cook a baking tray.
Divide the dough into two or three equal pieces – I used three here to fit in the width of a 30 x 40cm oven tray.
Roll dough as wide as you want the bread length to be.
Roll out each piece until squarish, or less than a cm thick.
Sprinkle herbs, olives and cheese, leaving a bit of a border on all sides.
Carefully roll up, keeping the edges closed. Realize that each bread gets longer as you roll it up, so stack them on your tray in banana shapes to fit.
Leave to rise for about an hour – but preheat your oven to 210°C with half an hour to go.
Carefully make some diagonal slashes on each loaf.
Bake for 35 – 40 minutes.