Basil & Red Capsicum Pugliese |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I have not made this yet, but look forward to doing so. I would be inclined to add some garlic and some halved black olives. The cooking time below does not include the 21/2 hours resting time. Ingredients:
1 1/2 kg unbleached flour |
1 tablespoon dried yeast |
1 tablespoon salt |
1 teaspoon sugar |
1 bunch basil leaves, chopped |
150 g red capsicums, roasted, finely chopped |
3 2/3 cups water, lukewarm |
2/3 cup olive oil |
plastic wrap |
Directions:
1. Mix together the 1.5 kg flour, yeast, salt and sugar.
2. Add the basil, roasted capsicum, lukewarm water and oil. Mix well and then knead to form a softish dough, adding a little more water if needed.
3. Then knead the dough on a lightly floured workbench. Place the dough in an oiled bowl, cover with plastic wrap and set aside in a warm spot to rise for about 21/2 hours or until it has doubled in size.
4. Turn the dough out onto a floured workbench and divide it in half. Form the into loaves and place them on a lightly oiled oven tray. Brush them with water and set them aside for about another hour, or until they have increased in size by about 50%.
5. Preheat the oven to 200°C.
6. Then brush the loaves with water, sprinkle with a little flour and cook in the oven for about 45 mins (until they sound hollow when you tap the bottom of the loaf).
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