Every Saturday morning I promptly prepare my dough and let it rest all day ready for our weekly fresh bread batch.
Last Saturday I did something different: I cut my dough into a large rectangle, put the topping on and rolled it like a long sausage and a vegetable bread roll was born.
Tasty! And ideal for sharing or to take on a picnic (if hopefully the weather improves!) and I would like this even cold.
As for now, well I am in the middle of baking, it's my son's 6th birthday today and the cake is baking in the oven soon ready to be decorated.. so I shall say goodbye for now.
- Prep Time : 40 minutes
- Cook Time : 30 minutes
- Yield : 4
Make the dough, by combining the yeast with the flour, water, salt and 2 tbsp of olive oil. Work the dough for 10 minutes making it smooth and elastic.
Put the dough in a bowl and let it rest in a warm place for a couple of hours covered by a cloth.
After 2 hours work the dough again for a couple of minutes and then using a rolling pin roll it about 4 mm thick. Make a rectangle of about 46 x 28 cm or 18 x 11 inch. Sprinkle your working top with flour to help you roll the dough.
Wash the peppers, remove the core and the seeds and slice them into thin strips. Wash and slice the zucchini into thin slices too.
Pour 2 tbsp of olive oil in a pan and cook the vegetables over a high heat. Turn them on both sides and cook until soft.
Let them cool down and place them on top of the rolled dough. Scatter the halved olives on top and the diced mozzarella.
And now roll it up tightly from the longer side.
Seal both ends and make a horseshoe shape. Brush with olive oil and sprinkle with sesame seeds.
Cook at 200C or 390 F for 30 minutes or until golden on top.