Mushroom Leek Stuffed Bread

• For the dough:

  • 500 g flour
  • 380 ml lukewarm water
  • 7 g dried yeast
  • 3 Tbsp olive oil
  • 1 + 1/2 tsp salt

  For the filling:

  • 300 g oyster mushrooms
  • 200 g leek
  • Salt & pepper to taste
  • Olive oil for cooking

• • To make the dough, dissolve the dried yeast in lukewarm water.
  • Mix in the flour and salt, and knead the dough until it’s smooth.
  • Add olive oil to the dough and knead it again until the oil is fully incorporated.
  • Cover the dough with a towel and let it rise until it doubles in volume.
  • While the dough is rising, prepare the filling by sautéing finely chopped oyster mushrooms and leeks seasoned with salt and pepper in olive oil. Set aside to cool.
  • Roll out the dough on a floured surface to create a large sheet.
  • Spread the filling evenly on the center of the dough sheet.
  • Fold the dough over the filling using the technique shown in the video.
  • Roll the dough out again to ensure that the filling is evenly spread.
  • Grease a baking dish with olive oil and place the dough in it.
  • Brush the top of the dough with olive oil.
  • Cover the dough with a towel and let it rest for another 20-30 minutes before baking.
  • Bake the bread in a preheated oven at 200 degrees Celsius for 40 minutes, and your delicious mushroom and leek stuffed bread is ready to be enjoyed!