Bread pockets with cheese and stewed capsicum
Bread pockets with cheese and stewed capsicum
Try this quick and easy bread recipe from Made in Italy with Silvia Colloca.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 50 minutes
  • Yield 8 servings
  • 1 quantity Pizza dough
  • 200 grams Caciocavallo, cut into small cubes
  • 1 quantity Peperonata (see below)
  • Extra virgin Olive oil, for drizzling
  • Salt flakes
  • To make the dough
  • Pizza dough
  • 2 teaspoons dried Yeast
  • 210 millilitres lukewarm Water
  • 1 teaspoon Sugar
  • 2⅔ cups Plain, type ‘00’ or baker’s Flour
  • 4 tablespoons Spelt or Wholemeal Flour
  • 2 teaspoons Salt flakes
  • Coarse Semolina, for dusting (optional)

Start this recipe a day ahead.

  1. To make the pizza dough, combine the yeast, water and sugar in a bowl until frothy. Stand for 5 minutes. Put the flours in a large mixing bowl, pour in the yeast liquid and knead until combined, then add the salt. Turn out onto a floured cooking bench and knead vigorously for up to 10 minutes or until the dough is smooth, shiny and elastic
  2. Alternatively, put the flours in the bowl of a stand mixer fitted with a dough hook, pour in the yeast liquid and let the machine work the dough on speed 1 for the first 2 minutes. Increase to speed 2 for 3–5 minutes, then work for 30 seconds on the highest setting. Tip the dough onto a floured surface, cover with a tea towel and rest for 30 minutes
  3. Stretch the dough with floured hands into a rectangle, then fold into three and shape into a ball. Place in an oiled container fitted with a lid. Make sure you use a large container that will allow room for rising. Rest the container in the fridge overnight (or for up to 3 days), to slow-prove and develop flavour and texture
  4. A couple of hours before you want to use the dough, remove it from the fridge and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours
  5. Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper
  6. Cut the dough into 8 pieces and roll out on a floured surface into discs about 3–4 mm thick. Arrange the cheese and peperonata over half of each disc (reserving any juices from the peperonata), then fold the dough over the filling and pinch the edges to seal and shape the parcels into crescents
  7. Place the calzone on the prepared tray, then brush with the reserved peperonata juices and drizzle a little olive oil over the top. Sprinkle with salt flakes and bake for 20–25 minutes or until nicely risen and beautifully golden. Serve hot, warm or at room temperature
  1. Note
  2. Feel free to add spicy salami or soppressata to these parcels, if you feel in need of meat

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