Stuffed loaf

Recipe from: 22 February 2011

Ingredients 9
Servings 4
Time 5 mins


  • zucchini
  • red peppers
  • 6
    large onions
  • garlic
  • pecorino, sliced (or similar cheese that melts well with strong flavour)
  • smoked mozzarella, sliced
  • thyme
  • rosemary
  • 1
    farmhouse loaf


20 mins
Slice the zucchini thinly and fry in olive oil with generous amounts of garlic, salt, pepper and chopped thyme & rosemary.
Slice the onions thinly and slowly caramelised in olive oil with garlic, salt and pepper.
Roast the red peppers in olive oil, garlic, rosemary and salt and pepper.
Slice up the smoked mozzarella.
Cut off the upper crust of the loaf, set aside and remove the soft bread.
Coat the inside with virgin olive oil and scatter chopped thyme.
Layer the peppers, cheeses, zucchini and onions and replace the top crust
Brush with olive oil and top with chopped herbs.
Wrap the loaf tightly in tin foil.
Place the loaf in a preheated oven at 180°C. Alternatively grill on a fire.
Bake for about 10, 15 minutes.
Here are a few suggestions for alternative fillings:
Mushrooms, zucchini, smoked mozzarella
Red peppers, roasted butternut, onion and olives
Rosemary roasted butternut, gorgonzola and boiled sliced potatoes
Roasted apricot, camembert and thyme
Chorizo, butternut, mozzarella and pepperoni
Chef notes:
This loaf can be prepared in advance and placed in the oven or on the fire when guests arrive.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.


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