An Old-World Italian Stuffed Bread

Ingredients

• 500 g Bread Flour (for the dough, high‑protein)
• 10 g Active Dry Yeast (about 2 1/4 tsp)
• 300 ml Water (lukewarm, 25‑27°C)
• 1 tbsp Olive Oil (extra‑virgin for dough and skillet)
• 10 g Salt (for dough)
• 1 lb Sweet Italian Sausage (bulk, no casing) (homemade or store‑bought, sweet style)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 60 ml White Wine (dry, for deglazing)
• 1/8 tsp Crushed Red Pepper Flakes (optional, for heat)
• 100 g Fontina Cheese (shredded)
• 50 g Pecorino Romano (finely grated, authentic)
• 1/4 tsp Garlic Powder (sprinkled on top before baking)
• 1/4 tsp Black Pepper (freshly ground, sprinkled on top)

Instructions

1. Prepare the Dough (already proofed)

   Take the pre‑made bread dough from the proofing box. If you are making the dough from scratch, mix flour, yeast, water, olive oil, and salt, knead until smooth, let rise until doubled (about 1 hour).

   Time: PT15M

2. Partially Cook the Sausage

   Heat 1 tbsp olive oil in a skillet over medium‑high heat. Add the bulk sweet Italian sausage, breaking it up with a spoon. Cook, stirring minimally, until the meat is about 80 % done and still pink in the center (≈5‑6 minutes).

   Time: PT6M

   Temperature: Medium‑high

3. Sauté Aromatics in Rendered Fat

   Using the same skillet, add minced garlic and diced onion to the rendered sausage fat. Sprinkle a pinch of crushed red pepper flakes (optional). Sauté, stirring occasionally, until the onion is translucent and just beginning to caramelize (≈4 minutes).

   Time: PT4M

   Temperature: Medium

4. Deglaze and Reduce

   Pour 1/4 cup white wine into the skillet, scraping up any browned bits. Increase heat to medium‑high and reduce until the liquid has almost evaporated and the mixture is slightly thickened (≈3‑4 minutes).

   Time: PT4M

   Temperature: Medium‑high

5. Cool the Filling Completely

   Transfer the sausage‑onion mixture to a large bowl. Let it sit at room temperature until it is no longer warm, then place the bowl in the fridge for at least 15 minutes to ensure it is completely cool.

   Time: PT15M

6. Add Cheeses to the Filling

   Stir in the shredded Fontina and grated Pecorino Romano until evenly distributed. Taste and adjust salt if needed (the cheeses are already salty).

   Time: PT3M

7. Shape the Bread and Insert Filling

   On a lightly floured surface, gently flatten the dough into a rectangle (~12 × 6 in). Spoon the cooled filling down the center, leaving about 1 in margin on each side. Fold the sides over the filling like a letter, then pinch the seam closed. Flip the loaf seam‑side down, place on a parchment‑lined baking sheet, and make a long slit down the top center.

   Time: PT12M

8. Season the Top

   Lightly dust the exposed top with garlic powder and freshly ground black pepper. No additional salt is needed because the cheeses provide plenty.

   Time: PT1M

9. Bake the Stuffed Bread

   Pre‑heat the oven to 400°F (200°C). Bake the loaf on the middle rack for 30‑35 minutes, or until the crust is deep golden and the internal temperature reaches 190°F (88°C).

   Time: PT35M

   Temperature: 400°F

10. Rest and Cool

    Remove the loaf from the oven and place it on a cooling rack set over two cutting boards (creates airflow underneath). Let it rest for 10 minutes before moving, then cool completely (about 30 minutes) before slicing.

    Time: PT40M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

45 g

Fat

26 g

Fiber

2 g