Thursday, July 14, 2011

Roasted Red Pepper Stuffed Fugazi Loaf

A perfect accompaniment to a fresh summer salad and a perfect picnic item.

Filling choices abound: Olives, Walnuts,Sauteed Spinach,
Leeks, Roasted Artichokes, Vegan Mozz,Roasted Garlic,
Sun Dried Tomatoes, Basil and on..

1 TBSP of Vital Wheat Gluten Flour was added to Flour mixture
for slightly firmer texture. This trick works with pizza crust too.


1 TBS Active Dry Yeast
1 TBS Raw Cane Sugar
3/4 cup tepid (100 degree F) water
1/4 cup Rice Beverage
1/8 cup Olive Oil

3 cups Unbleached Flour
1 TBS Vital Wheat Gluten
2 tsp. Salt
1/4 cup chopped Fresh Rosemary
6 cloves minced Garlic
1 TBS Garlic Powder

Combine Water, Sugar and Yeast in a glass measuring cup and whisk to
combine, breaking up any lumps of yeast. Wait ten to fifteen minutes
or until mixture becomes foamy. Add Olive oil and Rice Beverage and
whisk again.

Place dry ingredients in large mixing bowl and stir thoroughly to
combine. Make a well in the center and add the yeast mixture.

With a flat wooden spoon or spatula draw the flour mixture into the
yeast mixture a bit at a time. Once you have combined the liquid and
the dry ingredients to the extent you can with the spoon, switch to
your hands and begin kneading the dough at the bottom of the mixing
bowl, using the heel of your hand and lifting and inverting the dough
every so often. After about 100 repetitions you should achieve a
smooth, evenly textured ball of dough which is not sticky and which
springs back when pressed. You can add moisture or flour as you work
if the dough is too dry or too wet, but do this sparingly and work the
addition in well before deciding whether or not to add more.

Form the dough into a ball and place it in the bottom of the bowl and
let it rise for 45 minutes to one hour, or until about doubled in bulk.

Punch the dough down and then roll it out into a rectangle about 18 inches
by 12 inches.

Brush one half of the doughs surface with olive oil and place about one cup
of roasted red peppers, sliced into finger sized pieces, on one half of
the dough. Add a few tablespoons of fresh rosemary leaves on top of the
red peppers.

Next, cut five or six slashes through the plain upper half of the dough
rectangle and then, moistening the lower edge of the dough with plain water,
fold the slashed half of the dough over the roasted red pepper covered half
and press along the edges to seal it. Place the loaf on an ovenproof pan
covered with ovenproof parchment paper, or, if you have a pizza stone, place
it in the oven and place the loaf on a well floured peel to rise.

Preheat the oven to 400 degrees and place a small ovenproof pan on the bottom
shelf of the oven.

Let the finished formed Fugazi loaf rise for about 30 minutes and then place
it in the oven. Pour 1/4 cup of water into the ovenproof pan inside the oven
and quickly close the oven door. This will add a little steam to the first
few minutes of cooking and give your Fugazi loaf a nice finish.

Bake until golden brown on the top and bottom and then remove from the oven.
This should take anywhere from 20 to 30 minutes depending on your oven.

Remove the loaf and let it cool. Serve in slices.

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