Fougasse, Stuffed Ciabatta Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 134.1
- Total Fat: 5.1 g
- Cholesterol: 1.2 mg
- Sodium: 291.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
View full nutritional breakdown of Fougasse, Stuffed Ciabatta Bread calories by ingredient
Number of Servings: 12
Ingredients
-
Ciabatta dough recipe (Link to follow)
2.5 oz TJs sundried tomatoes in olive oil
6T Traditional Pesto
4 oz artichoke hearts water packed, cut in half
7 Kalamata olives chopped
1 cup peeled, roasted, cubed eggplant
1 cup peeled, roasted, cubed butternut squash
4T shredded parmesan
Directions
I use 1/2 of this ciabatta dough recipe for each fougasse
http://allrecipes.com/Recipe/Ciabatta-Bread/Detail.aspx
Preheat oven to 375 degrees
Once dough is ready to use, oil your hands with olive oil and spread dough out into about a 12-14" rectangle.
Spread pesto over the entire surface, leaving about 1/2-1" border all the way around.
Scatter all the other ingredients over the entire surface of the dough, leaving that 1/2-1" border
Scatter parmesan last.
Carefully, starting at one short end, start rolling the dough, gently guiding any veggies that wish to pop out of roll back inside.
When it is completely rolled, tuck ends under. Carefully flip over and pinch all seams together.
Carefully transfer to a cookie sheet that that has been sprayed with olive oil spray or misto. Spray top of bread with spray or misto.
Bake about 30-35 minutes, until golden brown.
Remove from cookie sheet and cool on a rack until it is cool enough to handle.
Makes 12 slices.
Number of Servings: 12
Recipe submitted by SparkPeople user MADDY_AVENA.
http://allrecipes.com/Recipe/Ciabatta-Bread/Detail.aspx
Preheat oven to 375 degrees
Once dough is ready to use, oil your hands with olive oil and spread dough out into about a 12-14" rectangle.
Spread pesto over the entire surface, leaving about 1/2-1" border all the way around.
Scatter all the other ingredients over the entire surface of the dough, leaving that 1/2-1" border
Scatter parmesan last.
Carefully, starting at one short end, start rolling the dough, gently guiding any veggies that wish to pop out of roll back inside.
When it is completely rolled, tuck ends under. Carefully flip over and pinch all seams together.
Carefully transfer to a cookie sheet that that has been sprayed with olive oil spray or misto. Spray top of bread with spray or misto.
Bake about 30-35 minutes, until golden brown.
Remove from cookie sheet and cool on a rack until it is cool enough to handle.
Makes 12 slices.
Number of Servings: 12
Recipe submitted by SparkPeople user MADDY_AVENA.
