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Italian Stuffed Bread
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Italian Stuffed Bread

40 minServes 4Nutri-Score C€€
from @erekasfood16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • crusty bread loaf (13 inch loaf, thick crust)Bakery1 piece
  • fresh mozzarella (sliced)Dairy8 pieces
  • Roma tomatoes (ripe, sliced thin)Produce2 pieces
  • oregano (fresh or dried)Spices1 g
  • olive oil (extra virgin)Pantry15 ml
  • garlic (grated)Produce3 pieces
  • saltSpices1 g
  • prosciutto (thinly sliced (ham or turkey also work))Meat4 pieces
  • pestoPantry120 ml

per serving

Nutrition

475kcal

Carbs
48 g
Proteins
20 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Pastry brush
  • Grater

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C.
    Step 1

  2. Hollow out the bread

    • Slice the loaf in half lengthwise.
    • Remove most, but not all, of the bread from the bottom half, being careful not to break through the crust.
    • Keep the removed bread for breadcrumbs.
    Step 2

  3. Layer the filling

    • Place half of the mozzarella slices in the hollowed base.
    • Add the tomato slices, then drizzle with olive oil and sprinkle with oregano, grated garlic and salt.
    • Add the prosciutto and top with the remaining mozzarella.
    Step 3

  4. Brush the top half

    • Brush the cut side of the top half with olive oil and grate garlic over it.
    Step 4

  5. Bake

    • Bake the filled base for 20 minutes, until the mozzarella has melted and the bread is golden brown.
    • Bake the top half for about 10 minutes, until golden brown.
    Step 5

  6. Finish and serve

    • Spread the pesto over the baked base.
    • Cover with the top half, slice and serve.
    Step 6
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