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Stuffed brunch bread

With Delaney Mes

Serves 4 for brunch, more for a picnic
Cost: $3 per serve

Ingredients for Dough:

2 cups plain flour
1 teaspoon active dried yeast
1 teaspoon salt
1 tblsp olive oil
1 cup lukewarm water

Ingredients for Fillings:

Tomato Relish (I used Anathoth)
4 rashers bacon
1 red onion, sliced
About 1 cup of mushrooms, sliced
1/2 cup cherry tomatoes (can substitute with normal tomatoes, chopped)
2 eggs
1/2 cup grated cheese
Balsamic vinegar
Some fresh rosemary, finely chopped
Salt and Pepper


For the Dough -

In a large mixing bowl, combine active dried yeast, flour and salt. Add olive oil and water and mix well.

Take out onto a floured bench and knead for about two minutes. Place in an oiled bowl, and cover with glad wrap. Leave to rise somewhere warm for about an hour.

For the filling -

Cook the bacon until crispy and chop into squares.

Panfry the mushrooms with the chopped fresh rosemary and a splash of balsamic. Set aside.

In the same pan, sauté the red onion, with a little more balsamic and a teaspoon of brown sugar until soft.

To assemble -

Take dough and place on a floured bench again. Knead for about 2 minutes, then roll into a large square. Place carefully on a large baking tray covered in baking paper.

Spread the relish over the dough square. Sprinkle over the bacon, the mushrooms, and the onion.

Sprinkle over the cherry tomatoes and cover with grated cheese.

Make two grooves in the filling and carefully crack an egg into each space. Season with salt and pepper.

Slowly and carefully fold the dough and fillings into three. Pinch together the edges.

Brush with a little olive oil and sprinkle over a little chopped rosemary.

Bake at 180C for 25-30 minutes until golden.

Allow to cool slightly before slicing up and serving. Allow to cool completely if youre taking it on a picnic!

(TX: 18 November 2011)