Savory Italian Stuffed Bread with Spicy Chicken & Herbs
3 hours 5 minutes
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About Savory Italian Stuffed Bread with Spicy Chicken & Herbs
Transport yourself to Italy with the irresistible aroma of this savory stuffed bread. Imagine a golden, homemade crust filled with a flavorful, spicy chicken filling, enhanced by fragrant herbs and spices.This impressive dish is perfect for any occasion, from a delightful brunch or afternoon snack to a show-stopping potluck centerpiece. The enticing scent alone will draw everyone to your table, eager for a taste.
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Recipe Time & More
Prep1 hour 30 minutes
Cook1 hour 35 minutes
Total3 hours 5 minutes
Ingredients
Dough Ingredients
- 3 cup Bread Flour
- 2 tsp Active Yeast dry
- 1 cup Water warm
- 2 tbsp Sugar
- 1/4 cup Olive Oil
- 1 tsp Salt
Filling Ingredients
- 100 gm Chicken boneless, cubed
- 1 Onion chopped
- 1 tsp Ginger-Garlic Paste
- 1/2 cup Corn Kernels boiled
- 1/2 tsp Chili Flakes red
- 1/2 tsp Oregano dried
- 1/4 cup Basil Leaves chopped, fresh
- 1 1/2 tsp Salt or to taste
- 2 tbsp Olive Oil
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. This activates the yeast and ensures a well-risen dough.
- Add the bread flour, olive oil, and salt to the yeast mixture. Mix until a soft dough forms.
- Lightly grease a bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and softened, about 5 minutes.
- Add the ginger-garlic paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
- Add the cubed chicken to the skillet and cook until browned on all sides.
- Stir in the red chili flakes, dried oregano, salt, and chopped basil. Cook for another 5-7 minutes, or until the chicken is cooked through.
- Add the boiled corn kernels to the chicken mixture and stir to combine. Remove from heat and set aside.
- Punch down the risen dough and roll it out into a rectangular shape on a lightly floured surface.
- Spread the chicken and corn filling evenly over the dough.
- Starting at one of the long edges, tightly roll the dough into a log. Pinch the seams to seal.
- Brush the top of the bread with olive oil. If desired, sprinkle with grated Parmesan cheese.
- Preheat oven to 400°F (200°C). Bake the stuffed bread for 20-25 minutes, or until golden brown and cooked through.
Recipe Notes
Good To Know
- For an extra burst of flavor, brush the bread with a mixture of olive oil, minced garlic, and dried Italian herbs just before baking to create a fragrant, golden crust.
- If you prefer a vegetarian version, swap the chicken for sautéed mushrooms, spinach, and ricotta, seasoning well with nutmeg and black pepper for depth.
- Let the stuffed bread cool for at least 10 minutes before slicing—this helps the filling set and prevents it from spilling out, making for neater servings.
Expert Tips
- For a cheesier experience, mix shredded mozzarella or provolone into the filling.
- Don't overfill the bread, as this can cause it to burst during baking. Leave some space at the top for the filling to expand.
- Serve the stuffed bread with a side of marinara sauce or a fresh salad for a complete meal.
Storage Instructions
- Leftover stuffed bread can be wrapped in foil and reheated in a low oven (about 150°C/300°F) for 10 minutes to restore its crusty exterior and warm the filling without drying it out.
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Recipe Nutrition
Calories: 173kcalCarbohydrates: 5gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 950mgSugar: 4g
Sreemoyee Bhattacharjee
Articles: 103
3 Comments
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Absolutely wonderful! Can’t wait to make it.
Such a lovely dish! Thanks for sharing.
This is perfect! Can’t wait to taste it.