Stuffed and Seasoned Breads

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Stuffed and Seasoned Breads
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1204
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie1,204 cal.(57 %)
Protein38.22 g(39 %)
Fat33.1 g(29 %)
Carbohydrates198.92 g(133 %)
Sugar added0 g(0 %)
Roughage3.61 g(12 %)
Vitamin A52.08 mg(6,510 %)
Vitamin D0 μg(0 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁1.93 mg(193 %)
Vitamin B₂1.02 mg(93 %)
Niacin12.29 mg(102 %)
Vitamin B₆0.23 mg(16 %)
Folate255.12 μg(85 %)
Pantothenic acid1.48 mg(25 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C9.06 mg(10 %)
Potassium1,004.65 mg(25 %)
Calcium179.5 mg(18 %)
Magnesium12.95 mg(4 %)
Iron9.43 mg(63 %)
Zinc0.96 mg(12 %)
Saturated fatty acids3.84 g
Cholesterol0 mg

Ingredients

for
4
For the dough
1 kilogram Pastry flour
42 grams Yeast (1 cube)
2 tsps salt
8 Tbsps olive oil
For the toppings
Olives (black and green, pitted)
Pine nuts
250 grams Cherry tomatoes
rosemary
Sage
thyme
sun-dried tomatoes (drained and julienned)
2 garlic cloves (peeled and sliced)
salt
freshly ground peppers
olive oil
How healthy are the main ingredients?
olive oilsaltOlivePine nutsrosemarySage

Preparation steps

1.

For the dough: Dissolve yeast in 500 ml (approximately 2 cups) of lukewarm water. Combine yeast mixture, flour and olive oil and knead until smooth. Cover dough and let rest in a warm place for about 60 minutes.

Preheat oven to 240°C (approximately 475°F).

2.

Dust work surface with flour and divide dough into 6 portions. Shape each portion into a flatbread.

For the toppings: Season 2 flatbreads salt and pepper and sprinkle with plenty of olives and rosemary.

3.

Season 2 flatbreads with 2-3 tablespoons olive oil, salt, pepper and halved cherry tomatoes and garlic slices. Sprinkle with pine nuts and sage leaves.

Bake flatbreads on a greased baking sheet and bake for 15-20 minutes.

4.

Roll out remaining portions of dough into large rectangles. Brush with oil, then cover with dried tomatoes, thyme, salt, pepper and rosemary. Roll up dough and bake for 20 minutes. Remove all breads and serve warm or at room temperature.