Pain farcie (bread stuffed French-style)

Roasted vegetables, olives, goat's cheese and herbs combine to flavourful effect in Mike Robinson's tasty stuffed bread
By Mike Robinson
Pain farcie (bread stuffed French-style)
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes plus resting and cooling
  • Effort: medium

Ingredients

Main

  • 25 g fresh yeast
  • 1 litres warm water
  • 1 tsp sugar
  • 500 g plain flour
  • 1 tsp salt
  • 2 tbsp olive oil

For the filling

  • 200 g vegetables, roasted (including skinned roasted red peppers, red onions and courgettes), chopped into chunks
  • 100 g basil, pistou or pesto, freshly made
  • 50 g pitted olives
  • 100 g goats' cheese, crumbly

For the topping:

  • 100 ml olive oil
  • 1 pinches sea salt
  • 1 bunches thyme, torn into small sprigs
  • 1 bunches rosemary, torn into small sprigs

Method

1. Mix the yeast into the water with the sugar and stir until it has dissolved. Leave for 5 minutes.


2. Place the flour in a large bowl, pour in half the water and start mixing. Add the salt. Keep adding water until you have a sloppy dough. Add the two tablespoons of olive oil and mix in.


3. Pour the dough out onto a well-floured surface and sprinkle with flour. Knead until you have a loose elastic dough.


4. Place the dough a bowl lightly oiled with a few drops of olive oil and pat the top of the dough with oil. Cover with cling film and leave until it has doubled in size.


5. Knock the dough back, then rest for another half hour.


6. Preheat the oven to 220ºC/gas 7.


7. Oil the work surface and spread the dough out into a 2cm thick sheet.


8. Cover one half of the dough sheet with the roasted vegetable, pesto, olives and goat's cheese.


9. Fold the other half of the dough sheet over the filling. Press down the edges and lift the dough into an oiled baking sheet.


10. Dimple the top of the dough and drizzle generously with olive oil, reserving a little of the olive oil. Sprinkle sea salt on top and scatter over sprigs of rosemary and thyme.


11. Bake the bread for 10 minutes, then reduce the oven temperature to 200ºC/gas 6 and bake the bread for another 25 minutes until the bread is golden brown.


12. Remove the bread from the oven, drizzle over the remaining olive oil.


13. Allow the bread to cool for 20 minutes, then serve in large wedges with cold meats and salads.

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