Stuffed Bread with Smoked Sausage and Tomatoes
A soft, generous homemade bread packed with a smoky sausage, fresh tomato and oregano filling. Perfect for sharing at gatherings, picnics or as a hearty snack — this pull-apart style bread always disappears fast.
🛒 Ingredients
12 servings
- 7 cups all-purpose flour (approx. 875 g)
- 3 teaspoons salt
- 1 teaspoon sugar
- 4 tablespoons olive oil
- 2 cups warm water (approx. 500 ml)
- 30 g fresh baker's yeast
- 250 g smoked sausage (chorizo or kielbasa), thinly sliced
- 2 tomatoes, seeded and finely diced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Dried oregano and salt, to taste
- 1 egg yolk for brushing
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Directions
- 1
Make the filling: combine sliced sausage, diced tomatoes, onion, olive oil, oregano and salt. Cover and refrigerate until needed.
- 2
Sift flour into a large bowl and make a well in the centre.
- 3
Blend salt, sugar, olive oil, warm water and crumbled yeast together, then pour into the flour well. Knead until the dough is smooth and elastic. Place in a lightly floured bowl, cover with cling film and leave to rise in a warm spot for at least 1 hour until doubled in size.
- 4
Punch down the dough and divide into 6 equal portions. Roll each portion into a rectangle on a floured surface.
- 5
Spread a portion of filling over each rectangle, roll into a log and seal the edges firmly so the filling stays inside.
- 6
Arrange the stuffed loaves on a greased baking tray, cover and allow to rise for a further 30 minutes.
- 7
Preheat oven to 180 °C (350 °F). Brush with beaten egg yolk, score the tops with a knife and bake for 30 minutes until golden brown.
💡 Chef's Tip
Swap the sausage for ham, grated cheese or roasted vegetables to create your own variations. These breads freeze well once fully cooled.
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Same category — Pasta
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