A few days ago, thanks to a friend, I experimented with a bread-pizza dough and discovered how good and versatile it can be for many other delicious recipes! So, I decided to use the base to present some variations on the table, like these soft bread bundles, similar in appearance to the typical Sicilian twins, but stuffed with leftovers from my pantry, such as sun-dried tomatoes and mixed mushrooms in oil. They will be very tasty and perfectly suitable for a buffet, informal parties, or for a packed lunch! In this case, it is advisable to double or even triple the doses and think of different fillings based on needs. Also great as an idea for a rustic appetizer. Let’s find out step by step how to prepare and fill them deliciously.

If you’re looking for other bread recipes to put on the table and enrich it in your special occasions, try these alternatives too:

Difficulty: Easy
Cost: Cheap
Rest time: 5 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian

Ingredients for the dough

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1 2/3 cups Manitoba Flour (+ as needed for the work surface)
3/4 cup All-Purpose Flour
1/3 cup Whole Spelt Flour
3/4 cup warm water (lukewarm)
1/2 cube fresh yeast
1 teaspoon sugar
1 1/3 tablespoons extra virgin olive oil (+ as needed)
1 1/2 teaspoons salt
2 oz mushrooms (mixed in oil)
1 1/2 oz sun-dried tomatoes in oil
as needed Oregano
as needed extra virgin olive oil
as needed Black sesame seeds
as needed Oregano

Tools

1 Mixing bowl
1 Wooden spoon
1 Plastic wrap
1 Tea towel
1 Rolling pin
1 Dough scraper
1 Baking tray
1 Parchment paper
1 Brush

Preparation

In a mixing bowl, combine the flours and the rest of the ingredients according to the basic bread-pizza recipe procedure (CLICK HERE). You should achieve a very elastic dough (fig. 1).
Let it rest covered with plastic wrap and also a dry tea towel in the oven off with the light on for 2 hours or until it doubles in volume (fig. 2).
Transfer the dough to a floured work surface and roll it out first with your hands and then a little with the rolling pin to get a rectangle that is not too thin (fig. 3).
With the help of a dough scraper, divide it into 3 parts (fig. 4).
In turn, divide each part into two. Roll them out with the rolling pin: they should have a width of 1.5 inches and a length of approximately 10 inches (fig. 5).
Arrange the strips obtained in a well-oiled baking tray or lined with lightly oiled parchment paper and brush the surface with a little oil (fig. 6).
Cover them with a tea towel and let them rise for another 2 hours in the oven off. Then take them and fill them with well-drained sun-dried tomatoes and mushrooms in oil (fig. 7).
Then roll them up from the shorter side (fig. 8).
Once rolled, seal them by pressing down with your fingertip, pinching slightly (fig. 9).
Garnish with black sesame seeds and oregano and cover with a tea towel for a third rise of 1 hour (fig. 10)
Then bake in a preheated oven at 392°F for approximately 30 minutes. Remove from the oven, let cool slightly, and serve. And voilà…the stuffed bread twins are ready to be enjoyed!
Enjoy from La Cucina di FeFe’!