Member: Vincenzo Carollo
Seasoned bread
| 500 g durum wheat flour | |
| 200 g type 0 flour | |
| 150 g sourdough starter | |
| 15 g honey | |
| 400 g lukewarm water | |
| 15 g salt | |
| Filling | |
| 100 g sharp provolone | |
| 100 g Pachino cherry tomatoes | |
| 25 g sun-dried tomato | |
| One bag of pitted green olives | |
| One bag of pitted black olives | |
| One small tin of anchovies in oil | |
| One tablespoon of dried oregano | |
Member: Vincenzo Carollo Seasoned bread
| 1. | Add the honey, yeast and half the water to the stand mixer |
| 2. | Mix with a spoon, add the flours and begin kneading with the dough hook at speed 1, add the remaining water and knead until the dough is smooth and elastic |
| 3. | Once the dough is smooth and elastic, let it rest for about one hour |
| 4. | After resting, oil your hands, take the dough and perform simple folds, repeat the folds 3-4 times, shape into a ball and let rest for 20 minutes |
| 5. | Repeat this last operation 2 more times |
| 6. | Then take the dough and place it in a bowl or plastic container covered with cling film, cover with a wool blanket and let it rise until doubled in size |
| 7. | Once the dough has doubled, perform tri-folds two more times after a rest of about 15 minutes |
| 8. | Take the dough and roll it out on a pastry board, also with the help of a rolling pin, and place all the filling that has been previously chopped and floured; once rolled out, take the outer edge of the dough and roll it up on itself, seal well and place the stuffed loaf in a well-covered container for the final rise of about 45 minutes while you preheat the home oven to 250 degrees |
| 9. | After rising, flip the loaf onto a baking tray lined with parchment paper and bake, cook for 25 minutes at 250 degrees, then lower the oven temperature to 210 degrees for another 10 minutes and finish baking with the oven slightly open, placing a wooden paddle to hold it, for another 10 minutes |
| 10. | Once the seasoned bread is out of the oven, slice it while still warm, drizzle with extra virgin olive oil, add some pepper and Parmesan |
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