I’m bringing you an easy recipe for a healthy and delicious stuffed sourdough focaccia or pizza. However you want to call this bread-like vehicle for all sorts of veggies. The best description for this dish might just be ‘stuffed bread’.
But that doesn’t sound too appealing, and this dish is definitely appealing! We ate it served with a simple salad. That was all it needed. For us it was an early dinner, but I can see this working as a lunch or even a leftover breakfast.
STUFFED VEGGIE FOCACCIA/PIZZA (6p)
Sourdough ‘dough’ ingredients:
- 150g sourdough starter
- 660g white flour
- 60g wholewheat flour
- 14g salt
- 450g water
- 10 tbsp olive oil (for baking)
Vegetable filling ingredients:
- 8-10 freshly Savoy cabbage leaves, chopped
- 3 onions, chopped
- 3 cloves of garlic, chopped
- 10 olives (ideally Volos!), chopped
- 1tsp salt
- 1tsp pepper
- a pinch of salt
- pinch of pepper
- a few pinches of pizza herbs
It’s an easy recipe IF* you have a developed sourdough starter. And if you have a rhythm for making a sourdough bread. If so, you can just mix all the ingredients of the dough (leave the oil for later). Fold it as usual when the dough is ready for folding. It takes about 24 hours in total to let the sourdough develop properly.
Two hours before baking you can start making the stuffing. I sautéed the onions and cabbage separately. I then added the olives and garlic and left them to cool down.
A half hour before baking you can start pre-heating the oven to 200C and you can start preparing the oven sheet. You can use any size sheet, but a half sheet is perhaps best. Put some of the oil on your sheet or on a piece of baking paper that you place on top of your sheet. Fold 5 tablespoons of oil into your dough. Now take half of the dough out and place it on the baking sheet. Gently push it across the sheet and leave it there to relax for 15 minutes. Now spread the stuffing gently over that bottom layer and leave about 2 cm on all sides of the dough. Take the second part of the dough and pull it ‘bigger’ with your hands and place it in the middle of your stuffing (on top). From there on, you can start pulling the top layer of dough to the sides, to cover the whole surface. You can now pull the bottom dough up to the top layer to close off the seams.
Grease the surface with the leftover olive oil. Sprinkle some salt, pepper and a generous amount of pizza spices on top. Leave it to settle for 15 minutes and then place it for 25 minutes in a 200C oven until it’s golden brown.
Cut open and enjoy!
The fun thing about this dish was that we could eat it without cutlery, it just stayed in its jacket. Great for picnics**!
*IF you don’t have any experience with baking sourdough bread, I advise you to start making a sourdough starter, practice a few times with making a bread and then jump into this recipe with ease!
**WHEN we can go out on picnics again (after all this Corona stuff is behind us) that is.