How I Make My Family's Favorite Stuffed Bread

Von Sip and Feast · 180 Min.

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Zubereitung

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.

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ZwiebelEiKäseMozzarellaWurstPecorinoPizzateig