How I Make My Family's Favorite Stuffed Bread

By Sip and Feast · 180 min

Ingredients

Instructions

1. Put 9 oz cold water in a large bowl. Mix the dry ingredients in another bowl, then add them to the water a little at a time until a rough dough forms.
2. Pour 1 tablespoon olive oil over the dough and mix again, then turn it onto the work surface and knead for 5 to 7 minutes, adding a rest of 30 minutes if too sticky, for at least 5 minutes of kneading in total.
3. Cover and rest for 30 to 40 minutes, then shape into a smooth ball, place seam side down in an oiled bowl, cover tightly and refrigerate for at least 12 hours (ideally 24).
4. Take the dough out of the fridge 2 hours before using and preheat the oven to 425°F (middle rack).
5. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Brown the sausage, breaking it up, then remove it with a slotted spoon and let it cool.
6. Add the butter and onions with a pinch of salt to the pan. Cook for about 10 to 15 minutes until soft and slightly browned, then turn off the heat.
7. Press the dough out on a floured surface, transfer to parchment and roll into a rectangle about 12 x 16 inches.
8. Spread the sausage and onions over the dough, leaving about 1 inch at the edges. Sprinkle with mozzarella, oregano, black pepper and 2 tablespoons Pecorino.
9. Fold the dough over once, tuck in the sides, seal the seam with wet brush and roll into a log. Place seam side down on an oiled or parchment-lined pan, cover and let rise 30 to 60 minutes.
10. Brush with beaten egg thinned with 1 tablespoon water, cut a few slits in the top, then sprinkle with sesame or poppy seeds and the remaining Pecorino.
11. Bake for 10 minutes, then lower the oven to 375°F and bake for another 20 to 30 minutes until the inside is fully cooked. Let it rest at least 10 minutes before slicing.

Summarized from Sip and Feast's video. Watch it for the details.

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OnionEggCheeseMozzarella cheeseSausagePecorino cheesePizza dough