STUFFED FENNEL BREAD WITH SMOKED, SALMON, CHEESE AND BASIL

Now we are all expert lockdown bread makers, give this extremely easy and tasty recipe a go! This IRONCLAD Stuffed Fennel Seed Bread is inspired by my Greek friend and restauranter Alkisti Spiloti. 

** Make this vegetarian by replacing the salmon with panfried mushrooms, halved cherry tomatoes, and wilted, drained spinach.

THE BREAD

2 c flour plain white or 1 c whole wheat and 1 c plain
1 c warm water
1 Tbsp dried yeast
1 tsp sugar
¾ tsp salt
1 ½ tsp fennel seeds

Sprinkle yeast, 1 tablespoon flour, sugar and fennel seeds over half a cup of the warm water. Mix gently and leave to bubble and foam for 10 minutes in a warm place. Add remaining water, flour and salt and mix. It should be slightly sticky. If it’s too dry add a little more water. 

Turn out onto bench dusted in flour and knead for 5 minutes. Return to bowl, cover and let it rise in a warm till doubled in size. About 1 hour.

THE STUFFING

250 g smoked salmon pulled into chunks
150 g goats cheese feta crumbled in chunks
1 c grated cheddar or mozzarella
½ tsp salt
Large handful of basil leaves roughly chopped
Black pepper to taste

Gently fold ingredients together. Don’t turn it into a big mush. You want to be able to taste the separate flavours later on in each mouthful!

Divide dough into two balls. Roll the first one out as far as you can in a circle on a floured bench.

Lightly spray bottom of your Ironclad pan with olive oil.

Place rolled out dough in centre of the pan and work with your hands to push dough to the edge of the pan and up the sides a centimetre or so.  (This will shrink back)

Sprinkle smoked salmon and cheese mixture on top of dough leaving a small rim of dough with no filling on top of it around the edge. Brush this rim with water. Try not to get water in the pan.

Roll out second lump of dough and lay over the top of the mixture. Tightly pinch top layer to the bottom layer with your fingers to bind them together.

Brush the top with water, then spray with olive oil (or brush).

Sprinkle with sesame seeds and rock salt and leave to rise, covered, for 40 mins in warm place.

Cook at 200°C for 20 minutes.

Remove from pan. Slice. Serve. And taste Greece in every mouthful .

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