Makes: 2 Roasted Pepper-Trio Slippers Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes
Ingredients
| 360 |
g |
White bread flour ( 3 x 250 ml / 3 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 15 |
ml |
Sugar ( 1 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 30 |
ml |
Olive oil ( 2 tbsp ) |
| 250 |
ml |
Lukewarm water ( 1 cup ) |
Filling
| 1 |
|
Small red pepper, green pepper,yellow pepper |
| 30 |
ml |
Olive oil ( 2 tbsp ) |
|
|
Seasoning, to taste |
| 20 |
ml |
Balsamic vinegar |
| 30 |
ml |
Sun-dried tomato paste ( 2 tbsp ) |
|
|
Salt and freshly ground Black pepper |
|
|
Olive oil, to brush |
|
|
Fresh rosemary leaves |
Method
- Mix the white bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Mix the oil, lukewarm water together and add to the flour mixture to form a soft dough.
- Knead the dough for 10 minutes until smooth and elastic, cover with a greased plastic and allow to rest for 10 minutes.
- Cut the peppers in quarters and remove the seeds. Place a grill rack onto a baking tray and arrange the peppers, skin side up, onto the rack. Drizzle the peppers with the olive oil.
- Grill in a preheated oven at 200 °C / 400 F° for 8 – 10 minutes until the skins have darkened. Remove from oven and place into a plastic bag; close the bag and leave to cool. Remove the skins with a sharp knife and cut into strips. Season and toss in Balsamic vinegar.
- Knock the dough down and divide into 2 equal pieces. Roll each piece into a thin oval, about 28 x 15 cm.
- Spread with the sun-dried tomato puree and spoon half the peppers down the middle of each oval. Fold the one half over the filling to the other side, lengthwise to cover the filling.
- Place onto a lightly floured baking tray, cover with a lightly greased plastic and allow to rise in a warm place for
25 – 30 minutes.
- Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
