Chilli and Cheese Crusty Bread
stand mixer with dough hook
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Step 1/ 13
- 3 Grams- active dry yeast
- 1⅓ Grams- sugar
- 100 ML- warm water
- stand mixer with dough hook
Combine yeast, sugar and water in a bowl and leave to sit for 5 minutes, until the yeast has started foaming (this is it proving)
Step 2/ 13
- 3⅓ Grams- salt
- 120 Grams- all purpose flour
Add the flour and salt and mix until all combined (it is a very wet dough so will still be runny)
Step 3/ 13
- ⅓ Chopped chilli
- 40 Grams- grated cheese
- 10 Grams- chopped olives
- ⅓ Roasted pepper
Add your chosen flavours (either chilli and cheese or olives and roasted pepper) to the dough and mix until the toppings look evenly spread
Step 4/ 13
Coat the dough with flour (still in the bowl), turning it over in the bowl but not kneading he flour in, until the dough is all coated.
Step 5/ 13
Cover the bowl with cling film and leave to prove for 1 hour
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Once the dough has risen, lightly flour a work surface and tip the dough onto the surface- it is still a very wet and sticky dough so may need some help leaving the sides of the bowl)
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Don’t knead the dough or knock the air out!
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Sprinkle flour on top of the dough and fold the dough (envelope style) into its centre, repeating the process around 4 times.
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Coat a clean bowl with flour and place the dough (seam down) into the bowl, leaving it to rest for 30 mins
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Whilst the dough is resting, set the oven to 200 degrees and place a Dutch oven (i use the dish from a slow cooker with a makeshift foil lid on top) into the oven
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After 30 mins, tip the dough (it should come away from the edges this time) onto a piece of greaseproof paper and place the greaseproof into the dish (Dutch oven)
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Cook for 30 mins with the lid on and then after 30 mins, take the lid off and cook for an extra 15 mins
Step 13/ 13
After 45 mins, take the bread out of the dish and leave to cool on a cooling rack
Enjoy your meal!