Filled Bread

This bread filled with sun dried tomatoes and capers is perfect for an aperitif, or a barbecue. You can also change the filling with anything you like (try with peppers and chorizo).

​Difficulty level:
Cooking Time:	​50 minutes
Oven Temperature:	180˚C
​​Cooking Method:	​Static Oven, No Water

Ingredients for 2 Filled Breads:

Using Sourdough Starter 600g Plain Flour (W220, P/L 0,5/0,6) 3g Diastatic Malt (Optional) 320g Water 12g Salt 180g Sourdough Starter 80g Sun Dried Tomatoes 110g Green or Black Olives 20g Capers 6-8 Anchovies Fillets Oregano

​Using Dried Yeast 740g Plain Flour (W220, P/L 0,5/0,6) 3g Diastatic Malt 355g Water 12g Salt 15g Dried Yeast 80g Sun Dried Tomatoes 110g Olives 20g Capers 6-8 Anchovies Fillets Oregano

Steps:

1. Mix the yeast with the water and the malt until it is almost dissolved.

2. Add the salt, and continue mixing for about 8 minutes, the dough will become smooth, elastic, and will stay on the dough hook.

3. Remove the dough from the mixer and leave it to rest on a wood surface covered with a bowl for about 1 hour.

4. Divide the dough in two pieces of the same size. Give to each piece a rectangular shape and fold it in 3 (as you would do with a letter to be placed into an envelope). Rotate the dough by 90 degrees and stretch and fold it again.

5. Give the dough a round shape and put it to rise in a bowl slightly coated with extra-virgin olive oil until it double up.

6. Put the sun dried tomatoes in warm water for about 10 minutes.

7. Put the tomatoes in a cotton cloth to dry.

8. Finely chop the tomatoes with the capers, the olives, the anchovies, and the oregano.

9. Gently push the dough with your hands or a rolling pin to give it a rectangular shape of about 30x40 cm. It should not become too thin (Picture 1).

10. Make some cuts on the sides as displayed in the picture and distribute the filling in the centre.

11. Close the dough to form a braid using the cut limbs (Pictures 2 to 4).

12. Place the dough in a warm dry place at room temperature, for 2 or 3 hours to allow another light rise rise.

13. Preheat the oven to 200°C.

14. When the oven is heated up brush the surface with olive oil.

15. Bake at 180°C for 45-50 minutes until it is golden and crisp.

Give the Dough a rectangular shape 30x40cm	Cut stripes between of 2-3cm
Distribute the filling in the centre	Close the dough to form a braid.

Place the dough in a warm dry place at room temperature, for 2 or 3 hours to allow another light rise rise.

For a softer version of the dough replace the spelt with re-milled semolina. You can also try reducing the water, remove about 20 to 30 g from the recipe for a crisper result.