Ingredients
Equipment
Method
- Combine the flour, yeast, salt, water, and olive oil. Knead until smooth and elastic, approximately 7–10 minutes.
- Cover and allow the dough to rise until doubled, approximately 60–90 minutes.
- Divide into four equal portions, about 250 g each. Rest 10–15 minutes if needed.
- Roll each portion into a circle approximately 10 inches across.
- Position the dough over a silicone sling or prepared baking surface.
- Mound approximately 1 cup of prepared filling in the center.
- Using kitchen scissors, cut the outer dough into 12 sections, stopping approximately ½ inch before the filling.
- Pull each section toward the center, overlapping and pinching the dough while turning the cut edges outward.
- Once all 12 sections are folded, go back and pinch the seams again.
- Transfer the assembled breads into room-temperature AHJ bread ovens.
- Place the covered pans into a fully preheated kitchen oven at 425°F.
- Bake covered for 25 minutes.
- Remove the lids and bake approximately 20 additional minutes, until golden brown and fully baked.
- Rest 5–10 minutes before slicing and serving.
Notes
Alternative Baking Method: Bake on a parchment-lined baking sheet at 375°F for approximately 25–35 minutes, checking for doneness. This method is an untested starting recommendation.
- I used approximately ½ cup of filling per loaf during my original test, but recommend increasing to approximately 1 cup.
- Egg wash is optional. I did not use it during testing.
- Use cooked meats and well-drained vegetables.
- The round flower-like design is created from one piece of dough.
- The folded crust pieces can also be pulled off and dipped into sauce.
- The AHJ bread ovens were loaded cold, in accordance with the manufacturer's instructions.
- Bake times may vary depending on your cookware and filling.
