Andrew has many years of experience cooking and enjoys creating unusual meals in the kitchen.
This bread will create great interest around the table as it looks so unusual. Although this recipe is for red peppers (plus olives), there's no reason why you shouldn't use all three - red, yellow and green to make a truly colourful creation!
Plus, it's a recipe you can explore yourself - try garlic, onions, aubergines and other fresh suitable vegetables in addition to peppers!
We had some friends round for a very informal meal, with wines and beers, and the bread went down a treat. It's probably best eaten with olives, tapas, cheese and other savoury sauce dishes but please feel free to experiment.
For example, in the video at the end of the article there's a red pepper and bacon recipe! Interesting.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
1 hour 45 min
2 loaves enough for 6-8 people
- 200g/2 cups white flour
- 250g/2.25 cups granary flour
- 2 Medium/Large Red peppers
- 2 tablespoons Extra Virgin Olive Oil
- 4 teaspoons Balsamic Vinegar
- 1-2 tablespoons Sun Dried Tomatoe Paste
- 6 large Green Olives
- Half teaspoon Salt and Pepper
- 1 teaspoon Chopped Herbs
- 1.25 teaspoons Dried yeast
- 250ml/1 cup Warm water
- 1 teaspoon Castor sugar
- Half a cup Chopped mushrooms
- Put flour,sugar, salt, yeast and herbs if wanted into large bowl. Add oil gradually then mix in warm water to form a soft dough.
- Knead dough on floured surface until non sticky. Place back in bowl and leave to rise double in size.
- Quarter cleaned peppers and grill skins up until nearly black. Take care not to burn them. Remove and discard skins. De-stone olives, mix with peppers and a little oil.
- Remove dough, knead then cut in two. Roll each piece to an oval shape not too thin, spread with tomatoe paste. Layer half the peppers in centre, roll over to cover.
- Place both on oiled/greased baking tray and put remaining peppers (with mix of olives and mushrooms) on top. Leave to rise again.
- Drizzle with a little oil, sprinkle herbs. Bake in a preheated oven 220C (425F) Gas Mark 7 for 15 minutes. Foil helps overbrowning.
Red peppers are great to eat raw but are also delicious when roasted/grilled and de-skinned. Some benefits include:
- Easy to prepare and relatively cheap for the amount of goodness they give.
- Packed with vitamins and minerals,especially vitamin C.
- Contain iron.
- Add taste and texture to a meal.
- Attractive colour.
Peppers are relatively easy to grow in pots or outside in decent soil.
Bread Made With Red Peppers and Bacon
Help stop content thieves. Original article.
© 2013 Andrew Spacey
Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on July 30, 2013:
Thank you for stopping by - I hope yours turns out as delicious as mine. Bon appetit!.
Tirralan Watkins from Los Angeles, CA on July 30, 2013:
This is my kind of recipe. I love this style of bread and will give this a whirl. This looks so delicious.
Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on July 30, 2013:
This bread looks delicious. Thanks for sharing this wonderful recipe with some great pictures.
Voted up, useful and shared.
Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on July 23, 2013:
Greetings! THanks for the visit Kathryn. So glad you're able to have a go at this delicious bread - I know how important the cups are to you lot over the pond.
Kathryn from Windsor, Connecticut on July 21, 2013:
I'm back! I am getting ready to make this (slightly different adaptation, since I am missing one ingredient) now, and one thing I appreciate about your recipe is that you put both the grams and cups, and both versions of heat measurement. At first I only saw the grams and Celsius oven temp, and I thought I would have to figure out what the "American" version of measurement and heat was. That is one less step between me and this bread!
Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on July 07, 2013:
This is a great bread, delicious with sauces,dips and olive oil and all kinds of salady things. I appreciate your visit and comment, many thanks.
Mary from Cronulla NSW on July 07, 2013:
Love the look & ease in making this bread chef..gotta give it a try, thanks!
Pinned & tweeted this one..so good..cheers
Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on July 05, 2013:
Thank you for the visit and comment - this is a wonderful bread, perfect for dips and olive oily meals with delicious sauces. The pin is a bonus, much appreciated.
Om Paramapoonya on July 05, 2013:
Wow, this looks really, really, really wonderful! Thanks for the recipe and mouthwatering photos. Rated 5 stars and pinned!
Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on July 03, 2013:
Ben - many thanks. Hope you can enjoy this bread whilst sculpting!
phdast7 - your visit and comment is very welcome. Simple recipes are what I like!
Kathryn - greetings to Boston, hope the bread making goes well.
GetitScene - thank you for the visit. Hope the bread turns out just fine.
Dale Anderson from The High Seas on July 03, 2013:
This really looks fantastic, I can't wait t try it for myself.
Kathryn from Windsor, Connecticut on June 27, 2013:
This looks fantastic, and I will definitely be trying this soon! I have never made a bread like this. Thanks for sharing this with us. Great recipe, and visually appealing pictures.
Have a great weekend!
Theresa Ast from Atlanta, Georgia on June 27, 2013:
This looks wonderful and you made it seem simple and doable. Sharing.
Ben Zoltak from Lake Mills, Jefferson County, Wisconsin USA on June 27, 2013:
Wonderful, looks like a delight, two steps away from a calzone. If I ever get enough gumption to see your recipe through Chef, I would add jalepeno to be sure! This dish reminds me of what the dutch called pizza that I would treat myself to once or twice a week when I lived in Amsterdam for a month back in the mid 1990s.
Nastrovia! Thanks for recognizing my sculpture mate, if you hear of any opportunites for someone of my skill set please let me know. In the meantime, bon appetit!
Susan Bailey from South Yorkshire, UK on June 27, 2013:
That's right! I miss the old place although from what I hear it isn't the same as it was. I remember nights out in Wakefield too - Jumping Jacks, Black Swan, Pitchers and many others I can't remember the names of. You'll be too young to remember them I guess.
Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on June 27, 2013:
Ayup lass! Huddersfield eh? A most famous town with a fantastic railway station entrance if I recall..Greek columns and grand stone.......plus.....Jean Luc Picard - Patrick Stewart - of Star Trek fame was born theer tha knows.
Thanks for the visit and comment, much appreciated.
Susan Bailey from South Yorkshire, UK on June 27, 2013:
Oooh yum yum! I'm from W Yorks too originally - Huddersfield. Voted up and shared
Nithya Venkat from Dubai on June 25, 2013:
Looks delicious, thanks for sharing this recipe.
Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on June 25, 2013:
Hey thanks for the visit Silva, much appreciated. This is a lovely bread, perfect for sauces and olives and all sorts.
Silva Hayes from Spicewood, Texas on June 25, 2013:
Sounds wonderful. I will try this one.