Have you ever just wanted to make bread that had everything you need in it, specially one that uses leftover sauces, chutneys and veggies? I'd been seeing a lot of focaccia bread on Instagram lately and wanted to relive the time it had first started trending back in the early 00's. However, instead of making the usual flat focaccia, I decided to fill and roll 'em up! And I'm pretty impressed with how they came out.
These rolls are amazing as a snack on the go, side dish or add cheese and maybe some slices of meat for a quick light lunch or dinner. I have to say, they are pretty cute too!
We kept them in the fridge and heated them up the next day in the oven, and they were still as tasty!
We kept them in the fridge and heated them up the next day in the oven, and they were still as tasty. But leaving them in a warm oven should help enormously with that!
Let me know if you'd like to try making this or, if you have already, let me know what you think!
Ingredients:
700g strong white flour
300g semolina flour, plus a little more for dusting the tray
2 1/2 tsp instant rise yeast
800ml of tepid water
2-3 tbsp honey
1/2 cup of olive oil
1 tbsp salt
Filling:
4 tbsp ready-made green pesto
4 tbsp ready- made onion chutney
Extra virgin olive oil
2 cloves garlic, chopped
1 bell pepper, chopped
2 large tomato, chopped
1 red onion, chopped
Method:
Spread both flours in a tray and warm up in a 100°C/212°F/ Gas 1.5 oven, for about 10- 15 minutes, stirring every so often. While your flours are warming up, place 400ml of tepid water in a bowl. Mix in the honey, yeast and olive oil.
Add flour to the yeast mixture and add the rest of the water a little at time.
Note: You might need less or all of the water depending on the humidity of your kitchen and flour.
Pour the dough out onto a floured surface, stretch and knead the dough for about 20 minutes. I've posted a video down below on what I mean by stretching the dough. You'll know it's ready when the texture of the dough is more elastic, stretches further and bounces back when you make an indentation in the dough. Place dough in an well-oiled bowl and cover with a cloth. Preheat the oven to 150°C, leave it on for about 5-10 mins and then switch off. Place the dough in the oven and leave the door slightly open. This will help the dough rise quicker, which should take about 30 mins.
In a bowl, mix together tomatoes, onion, garlic, extra virgin olive oil and, salt and pepper. Leave to one side.
Once the dough has doubled in size, remove from the bowl and cut in half. Leave one half back in the bowl and cover. Roll out the other dough to about 30-40 cm x 25 cm. Spread pesto on the dough leaving about an inch or 2 around the perimeter. Sprinkle the chopped peppers, tomato mixture and dollops of onion chutney and salt and pepper.
Stretch and fold over from the short sides. Do the same for the long side and keep rolling over to form a long, tight roll. Some of the filling might come out but that's okay. Cut into 9 pieces. Now take the end piece of each roll and tuck it under itself so that most of the filling and juices will remain in tact.
Now do the same to the other dough. Once cut, place them on a large tray, making sure there's space in between. Place back in the warm oven to rise. This will probably take approximately 30 minutes.
Once risen, take it out of the oven and preheat the oven to 200°C. Drizzle with a generous amount of extra virgin olive, salt and pepper, and, if you like, you can add a grating of cheese if you're not vegan/vegetarian. Place in the hot oven and let cook for about 20-30 minutes until golden brown.
Filled Focaccia Rolls
How to Stretch & Knead Dough
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