I started the recipe by preparing the starter, an essential step that will determine the success of our dough. I took a cup of lukewarm water and added a teaspoon of dry yeast along with a tablespoon of sugar. I mixed well and let the mixture sit for 10 minutes until it became frothy and airy, a sign that the yeast has done its job. This starter will help the dough rise beautifully and become fluffy.
After the starter has risen, I moved on to preparing the dry ingredients. I mixed the salt with the flour, being careful to distribute it evenly, as salt can inhibit the action of the yeast if added directly to the starter. I gradually poured the starter into the flour, began to mix with my hands, feeling how the ingredients came together. When the dough started to gain consistency, I added the oil, little by little, continuing to knead. It is important to observe the dough; if it no longer sticks to your hands, it means it is ready.
After I finished kneading, I covered the bowl with plastic wrap and a clean towel to protect it from drafts. I let it rise for 30 minutes, during which it should double in volume.
In the meantime, I started preparing the filling. I chopped a bell pepper into small cubes, grated the cheese and brie, being careful to have generous portions. I rolled out the dough on a floured work surface, brushed it with tomato paste, which will give a delicious flavor, and began to place the filling. I started with slices of salami, then added the pepper, cheese, and grated cheese. The mosaic of flavors was completed with mozzarella, which I crumbled by hand, and for an extra touch of flavor, I sprinkled olives on top.
After I finished filling the dough, I carefully rolled it up, forming a loaf that will be baked in the preheated oven. I let it bake for 20 minutes, but I will constantly check the state of the crust to ensure it becomes golden and crispy.
And so, I obtained a delicious stuffed pie, perfect for any occasion! So, don’t forget to savor every bite, because the work put in is truly worth it! Enjoy your meal!
After the starter has risen, I moved on to preparing the dry ingredients. I mixed the salt with the flour, being careful to distribute it evenly, as salt can inhibit the action of the yeast if added directly to the starter. I gradually poured the starter into the flour, began to mix with my hands, feeling how the ingredients came together. When the dough started to gain consistency, I added the oil, little by little, continuing to knead. It is important to observe the dough; if it no longer sticks to your hands, it means it is ready.
After I finished kneading, I covered the bowl with plastic wrap and a clean towel to protect it from drafts. I let it rise for 30 minutes, during which it should double in volume.
In the meantime, I started preparing the filling. I chopped a bell pepper into small cubes, grated the cheese and brie, being careful to have generous portions. I rolled out the dough on a floured work surface, brushed it with tomato paste, which will give a delicious flavor, and began to place the filling. I started with slices of salami, then added the pepper, cheese, and grated cheese. The mosaic of flavors was completed with mozzarella, which I crumbled by hand, and for an extra touch of flavor, I sprinkled olives on top.
After I finished filling the dough, I carefully rolled it up, forming a loaf that will be baked in the preheated oven. I let it bake for 20 minutes, but I will constantly check the state of the crust to ensure it becomes golden and crispy.
And so, I obtained a delicious stuffed pie, perfect for any occasion! So, don’t forget to savor every bite, because the work put in is truly worth it! Enjoy your meal!
Ingredients
- 350 g flour - 1 tsp salt - 4 tbsp olive oil - 230 ml warm water - 2 tbsp yeast - 1 tbsp sugar - 125 g mozzarella - 100 g brie cheese - 200 g smoked cheese - one red pepper - sliced olives - 2 tbsp diluted tomato paste with a little water - three types of salami (I had with pepper, herbs, and cheese)