Stuffed Garlic Bread - SK Khazana

Ingredients list for Stuffed Garlic Bread - SK Khazana

• 1 tablespoon Garlic powder
• as required Garlic chopped
• 1 cup + for dusting Refined flour (maida)
• 2 teaspoons Fresh yeast
• 1 1/2 teaspoons Castor sugar
• to taste Salt
• 2 tablespo for greasing Olive oil
• 2 teaspoons Dried rosemary
• 2 teaspoons Dried basil
• 2 teaspoons Black peppercorns crushed
• 2 teaspoons Dried oregano
• 2 teaspoons Paprika
• for dusting Polenta
• a few 3 coloured capsicums cut into thin strips
• 10 grams Mozzarella cheese
• for brushi Milk
• for brushi Melted butter

Method

1. Take yeast in a small bowl. Add ½ teaspoon castor sugar and 2-3 tablespoons warm water, mix and set aside for 5 minutes to activate.
2. Sift flour into a mixing bowl. Add salt and remaining castor sugar and mix. Make a well in the centre, add activated yeast and mix well. Add some water and knead to a soft dough. Add 2 tbsps olive oil, knead, cover with a damp muslin cloth and set aside to prove for 10-15 minutes.
3. Preheat oven to 180º C.
4. Mix together rosemary, basil, crushed peppercorns, garlic powder, oregano and paprika in another small bowl.
5. Dust the worktop with some flour and polenta, place the dough on it and knead lightly. Roll out into a large thick disc.
6. Place 3 coloured capsicums strips in the centre, sprinkle some herb mixture and salt on top.
7. Grate mozzarella cheese on top. Lightly press the edges of the dough disc, brush with some milk, bring one side over the toppings to the other side to make a crescent and press the edges to seal.
8. Grease a baking tray with some olive oil, place stuffed garlic bread on it. Make a few incisions on it and brush some milk over. Sprinkle some herb mixture and chopped garlic on top. Put the tray in the preheated oven and bake for 15-20 minutes.
9. Take it out of the oven, place on a serving platter, brush the top with some melted butter, cut into wedges and serve hot with tomato ketchup.