The bread that bursted with flavor

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You might have noticed how yellow the dough is! Well, this is no ordinary olive oil, a kind woman got it for us and for some reason, and its color is extremely strong MashaAllah. 

Anyways, this stuffed bread recipe is just divine. Easy to make and even easier to devour. It’s stuffed with kashkaval cheese and fresh coriander. Then topped off with dozens of flavor filled spices. Make this for breakfast, and present it with some Lebna with figs, and have a good morning.

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Ingredients:

Dough:

-2 1/2 cups all-purpose flour

-1 tablespoon baking powder

-2 tablespoons instant yeast

-2 tablespoons caster sugar

-1/2 teaspoon salt

-1/3 cup olive oil

-1 cup room temperature water

 

Filling:

-A block of Kashkaval cheese

-A handful of fresh coriander, chopped

 

Topping:

-1/2 tablespoon Thyme (Zaatar)

-1/2 tablespoon sesame seeds

-1/2 tablespoon sesame seeds

-1 tablespoon Kalamata olive paste

(Simply get the olives, and grind them in a food processor until it all forms a paste, this is just so so flavorsome, don’t omit it! You can even make a small jar of this keep it the fridge for later use)

-A grind of fresh sea salt and black pepper

-2 tablespoons olive oil

  Ok now to start all of this, begin making the dough first. In a mixer, sift all the dry ingredients together then drizzle in the olive oil and mix lightly on low speed, then add the water and mix lightly until it forms a held together dough.

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Remove from the mixer and place in a lightly oiled bowl, cover and allow rising for around 30-45 minutes or until doubled in size.

Meanwhile make the topping, in a small bowl add all the ingredients and mix to incorporate and set aside.

When the dough is ready, punch is lightly to get rid of the excess air and divide the dough into two. Get a brownie pan and oil lightly then place one piece of dough in the bottom and begin spreading it out using your palms and fingers, cover the entire bottom with the dough.

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Now get that block of kashkaval cheese and slice it using a slicer, I use this one  and I put it the thickest option. Grate enough kashkaval to cover one layer of the dough.

When you’re done slicing, place the cheese slices on the dough and cover one layer, then sprinkle the coriander.

With the other half of dough, place it on a floured surface and spread to about the size of the pan. Then remove and place on top of the cheese. Now spread the topping mixture evenly on the dough and place in the oven for 15 minutes or until golden.

Remove from the oven, slice into squares, and relish.