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How To Make Savoury Red Pepper and Olive Roll Over Bread - Easy Recipe

Updated on February 2, 2016
chef-de-jour profile image

Andrew has many years experience cooking and enjoys creating unusual meals in the kitchen.

Sliced and ready for the table.
Sliced and ready for the table. | Source
4.7 stars from 3 ratings of Red Pepper Roll Over Bread
Source

Savoury Bread

This bread will create great interest around the table as it looks so unusual. Although this recipe is for red peppers (plus olives), there's no reason why you shouldn't use all three - red, yellow and green to make a truly colourful creation!

Plus, it's a recipe you can explore yourself - try garlic, onions, aubergines and other fresh suitable vegetables in addition to peppers!

We had some friends round for a very informal meal, with wines and beers, and the bread went down a treat. It's probably best eaten with olives, tapas, cheese and other savoury sauce dishes but please feel free to experiment.

For example, in the video at the end of the article there's a red pepper and bacon recipe! Interesting.

_____________________________________________________

Straight out of the oven, ready for a drizzle of oil and big appetites.
Straight out of the oven, ready for a drizzle of oil and big appetites. | Source
Prep time: 1 hour 30 min
Cook time: 15 min
Ready in: 1 hour 45 min
Yields: 2 loaves enough for 6-8 people

Ingredients

  • 200g/2 cups white flour
  • 250g/2.25 cups granary flour
  • 2 Medium/Large Red peppers
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 teaspoons Balsamic Vinegar
  • 1-2 tablespoons Sun Dried Tomatoe Paste
  • 6 large Green Olives
  • Half teaspoon Salt and Pepper
  • 1 teaspoon Chopped Herbs
  • 1.25 teaspoons Dried yeast
  • 250ml/1 cup Warm water
  • 1 teaspoon Castor sugar
  • Half a cup Chopped mushrooms

Instructions

  1. Put flour,sugar, salt, yeast and herbs if wanted into large bowl. Add oil gradually then mix in warm water to form a soft dough.
  2. Knead dough on floured surface until non sticky. Place back in bowl and leave to rise double in size.
  3. Quarter cleaned peppers and grill skins up until nearly black. Take care not to burn them. Remove and discard skins. De-stone olives, mix with peppers and a little oil.
  4. Remove dough, knead then cut in two. Roll each piece to an oval shape not too thin, spread with tomatoe paste. Layer half the peppers in centre, roll over to cover.
  5. Place both on oiled/greased baking tray and put remaining peppers (with mix of olives and mushrooms) on top. Leave to rise again.
  6. Drizzle with a little oil, sprinkle herbs. Bake in a preheated oven 220C (425F) Gas Mark 7 for 15 minutes. Foil helps overbrowning.
Mix flour, yeast, water,oil, salt and sugar into a soft dough. Leave it to rise.
Mix flour, yeast, water,oil, salt and sugar into a soft dough. Leave it to rise. | Source
Washed. Ready to be cut, cleaned out and placed on the grill rack.
Washed. Ready to be cut, cleaned out and placed on the grill rack. | Source

Red Peppers

Red peppers are great to eat raw but are also delicious when roasted/grilled and de-skinned. Some benefits include:


  • Easy to prepare and relatively cheap for the amount of goodness they give.
  • Packed with vitamins and minerals,especially vitamin C.
  • Contain iron.
  • Add taste and texture to a meal.
  • Attractive colour.

Peppers are relatively easy to grow in pots or outside in decent soil.

Grilled peppers. Remove burnt skin to reveal soft cooked delicious peppers.
Grilled peppers. Remove burnt skin to reveal soft cooked delicious peppers. | Source
Put peppers, olives and mushrooms on top of sauce in centre of bread. Herbs can also be added.
Put peppers, olives and mushrooms on top of sauce in centre of bread. Herbs can also be added. | Source
Carefully roll or fold over bread to cover contents!
Carefully roll or fold over bread to cover contents! | Source
Put rest of pepper mixture on top. Drizzle with oil. Ready for the oven!
Put rest of pepper mixture on top. Drizzle with oil. Ready for the oven! | Source
Fresh out of the oven. Add more oil if needed.
Fresh out of the oven. Add more oil if needed. | Source
This bread has an old fashioned rustic feel about it.
This bread has an old fashioned rustic feel about it. | Source

Bread Made With Red Peppers and Bacon

Nutrition Facts
Serving size: 1 slice
Calories 60
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 15 g5%
Protein 2 g4%
Sodium 175 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

copyright chef-de-jour@Hubpages

Help stop content thieves. Original article.

© 2013 Andrew Spacey

Comments

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  • chef-de-jour profile image
    Author

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    Thank you for stopping by - I hope yours turns out as delicious as mine. Bon appetit!.

  • Careermommy profile image

    Tirralan Watkins 4 years ago from Los Angeles, CA

    This is my kind of recipe. I love this style of bread and will give this a whirl. This looks so delicious.

  • rajan jolly profile image

    Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

    This bread looks delicious. Thanks for sharing this wonderful recipe with some great pictures.

    Voted up, useful and shared.

  • chef-de-jour profile image
    Author

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    Greetings! THanks for the visit Kathryn. So glad you're able to have a go at this delicious bread - I know how important the cups are to you lot over the pond.

  • Kathryn Stratford profile image

    Kathryn 4 years ago from Manchester, Connecticut

    I'm back! I am getting ready to make this (slightly different adaptation, since I am missing one ingredient) now, and one thing I appreciate about your recipe is that you put both the grams and cups, and both versions of heat measurement. At first I only saw the grams and Celsius oven temp, and I thought I would have to figure out what the "American" version of measurement and heat was. That is one less step between me and this bread!

    Thanks again.

    ~ Kathryn

  • chef-de-jour profile image
    Author

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    This is a great bread, delicious with sauces,dips and olive oil and all kinds of salady things. I appreciate your visit and comment, many thanks.

  • carter06 profile image

    Mary 4 years ago from Cronulla NSW

    Love the look & ease in making this bread chef..gotta give it a try, thanks!

    Pinned & tweeted this one..so good..cheers

  • chef-de-jour profile image
    Author

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    Thank you for the visit and comment - this is a wonderful bread, perfect for dips and olive oily meals with delicious sauces. The pin is a bonus, much appreciated.

  • Om Paramapoonya profile image

    Om Paramapoonya 4 years ago

    Wow, this looks really, really, really wonderful! Thanks for the recipe and mouthwatering photos. Rated 5 stars and pinned!

  • chef-de-jour profile image
    Author

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    Ben - many thanks. Hope you can enjoy this bread whilst sculpting!

    phdast7 - your visit and comment is very welcome. Simple recipes are what I like!

    Kathryn - greetings to Boston, hope the bread making goes well.

    GetitScene - thank you for the visit. Hope the bread turns out just fine.

  • GetitScene profile image

    Dale Anderson 4 years ago from The High Seas

    This really looks fantastic, I can't wait t try it for myself.

  • Kathryn Stratford profile image

    Kathryn 4 years ago from Manchester, Connecticut

    This looks fantastic, and I will definitely be trying this soon! I have never made a bread like this. Thanks for sharing this with us. Great recipe, and visually appealing pictures.

    Have a great weekend!

    ~ Kathryn

  • phdast7 profile image

    Theresa Ast 4 years ago from Atlanta, Georgia

    This looks wonderful and you made it seem simple and doable. Sharing.

  • Ben Zoltak profile image

    Ben Zoltak 4 years ago from Lake Mills, Jefferson County, Wisconsin USA

    Wonderful, looks like a delight, two steps away from a calzone. If I ever get enough gumption to see your recipe through Chef, I would add jalepeno to be sure! This dish reminds me of what the dutch called pizza that I would treat myself to once or twice a week when I lived in Amsterdam for a month back in the mid 1990s.

    Nastrovia! Thanks for recognizing my sculpture mate, if you hear of any opportunites for someone of my skill set please let me know. In the meantime, bon appetit!

    Ben

  • Sue Bailey profile image

    Susan Bailey 4 years ago from South Yorkshire, UK

    That's right! I miss the old place although from what I hear it isn't the same as it was. I remember nights out in Wakefield too - Jumping Jacks, Black Swan, Pitchers and many others I can't remember the names of. You'll be too young to remember them I guess.

  • chef-de-jour profile image
    Author

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    Ayup lass! Huddersfield eh? A most famous town with a fantastic railway station entrance if I recall..Greek columns and grand stone.......plus.....Jean Luc Picard - Patrick Stewart - of Star Trek fame was born theer tha knows.

    Thanks for the visit and comment, much appreciated.

  • Sue Bailey profile image

    Susan Bailey 4 years ago from South Yorkshire, UK

    Oooh yum yum! I'm from W Yorks too originally - Huddersfield. Voted up and shared

  • Vellur profile image

    Nithya Venkat 4 years ago from Dubai

    Looks delicious, thanks for sharing this recipe.

  • chef-de-jour profile image
    Author

    Andrew Spacey 4 years ago from Near Huddersfield, West Yorkshire,UK

    Hey thanks for the visit Silva, much appreciated. This is a lovely bread, perfect for sauces and olives and all sorts.

  • Silva Hayes profile image

    Silva Hayes 4 years ago from Spicewood, Texas

    Sounds wonderful. I will try this one.