Stuffed and Seasoned Breads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,204 cal. | (57 %) | ||
| Protein | 38.22 g | (39 %) | ||
| Fat | 33.1 g | (29 %) | ||
| Carbohydrates | 198.92 g | (133 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.61 g | (12 %) |
| Vitamin A | 52.08 mg | (6,510 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.34 mg | (3 %) | ||
| Vitamin B₁ | 1.93 mg | (193 %) | ||
| Vitamin B₂ | 1.02 mg | (93 %) | ||
| Niacin | 12.29 mg | (102 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 255.12 μg | (85 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 9.06 mg | (10 %) | ||
| Potassium | 1,004.65 mg | (25 %) | ||
| Calcium | 179.5 mg | (18 %) | ||
| Magnesium | 12.95 mg | (4 %) | ||
| Iron | 9.43 mg | (63 %) | ||
| Zinc | 0.96 mg | (12 %) | ||
| Saturated fatty acids | 3.84 g | |||
| Cholesterol | 0 mg |
Ingredients
- 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
Preparation steps
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).
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.
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.
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.
