Ingredients for Basil Red Capsicum Pugliese
- 1 kg strong bread flour
- 7g active dry yeast
- 20g salt
- 15g sugar
- 100g fresh basil leaves (roughly chopped)
- 200g roasted red capsicum (finely chopped)
- 600ml lukewarm water
- 2 tablespoons olive oil
- plastic wrap (for covering)
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How to Make Basil Red Capsicum Pugliese
- In a large bowl, combine 1 kg strong bread flour, 7g active dry yeast, 20g salt, and 15g sugar.
- Add 100g fresh basil leaves (roughly chopped), 200g roasted red capsicum (finely chopped), 600ml lukewarm water, and 2 tablespoons olive oil.
- Mix thoroughly until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a little more water if needed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface and divide it in half.
- Shape each half into a loaf and place them on a lightly oiled baking sheet.
- Cover loosely with plastic wrap and let rise for another hour, or until increased in size by about 50%.
- Preheat your oven to 200°C (400°F).
- Brush the loaves with water, sprinkle with a little flour (optional), and bake for 45-50 minutes, or until golden brown and the internal temperature reaches 95°C (200°F).
- Let cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
29g
Fat
55g
Carbs
193g
