Cheese Stuffed Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 9.23 g | (9 %) | ||
| Fat | 14.17 g | (12 %) | ||
| Carbohydrates | 26.32 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.04 g | (0 %) |
| Vitamin A | 42.37 mg | (5,296 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.01 mg | (0 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.22 mg | (10 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 4.13 μg | (1 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 104.68 mg | (3 %) | ||
| Calcium | 149.98 mg | (15 %) | ||
| Magnesium | 1.56 mg | (1 %) | ||
| Iron | 1.23 mg | (8 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 5.07 g | |||
| Cholesterol | 16.96 mg |
Ingredients
- For the dough
- 400 grams Pastry flour
- ½ tsp salt
- ½ cube Yeast
- 50 milliliters olive oil
- For the filling
- 200 grams Gorgonzola
- rosemary (about 1 tsp, fresh, chopped)
- oregano (about 1 tsp, fresh, chopped)
- 3 Tbsps olive oil
- 40 grams grated Parmesan
- salt
- Also
- Sea salt
- rosemary
- butter (for the baking tray)
- Pastry flour (for work surface)
Preparation steps
For the dough, mix yeast with 200 ml (approximately 1 cup) of warm water. Mix flour and salt in a bowl. Add dissolved yeast with olive oil to flour and knead using the dough hook of an electric hand mixer until smooth. Cover and let rest in a warm place for about 45 minutes.
For the stuffing, chop Gorgonzola and mix together with the herbs, 2 tablespoons olive oil and Parmesan. Season lightly with salt.
Knead dough again on floured work surface. Separate into 2 portions and roll out into thin rectangles.
Place 1 piece of dough on a greased baking sheet. Spread filling on top and cover with second piece of dough. Brush edges with water and press tightly together to seal. Sprinkle bread with sea salt and rosemary. Use a small spoon to create wells on top of dough and drizzle with remaining olive oil. Cover and let rest for another 15 minutes before baking in a preheated oven at 200°C (approximately 400°F) for 20 minutes. Remove, slice and serve.
