Herb, olive and tomato filled homemade rolls

For the dough

• 400g strong white flour
• 7g instant yeast
• 1.5 tbsp (12g) white sugar
• 1 tsp mixed seeds (e.g. poppy seeds, caraway seeds)
• 1.5 tbsp (6g) flaxseed meal
• 3.5 tbsps (21g) olive oil
• 1 tsp Italian herbs

 

For the filling

• 175g basil tofu, or normal tofu
• 1/2 tsp onion powder
• 1 tsp dried basil
• 1 tsp Italian herbs
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 20g sun-dried tomatoes in oil
• 36g olives

1. To make the dough, mix together the flour, salt, flaxseed meal and herbs in a bowl. In another bowl, mix together the sugar, olive oil and instant yeast with 200 mL warm water. Let the yeast activate for ~10 min. Add the wet mixture to the dry ingredients and knead for ~5-10 min until you get a smooth dough. Cover the bowl and let it sit in a warm place until it doubles in size.
2. In the meantime, crumble the tofu in a bowl with your hands, and add the herbs. Chop the sundried tomatoes and olives in small pieces and add to the tofu mixture. Put the tofu mixture in the fridge.
3. Punch down the dough to let the air out and let it rise again in a cool environment (< 15°C) until it doubles in size again.
4. Take the tofu mixture out of the fridge and the place the dough at room temperature for ~30 min.
5. Punch down the dough again to let the air out, and divide the dough in equal-size balls (you can make 4-8 stuffed bread depending on the size you want).
6. Roll out each ball of dough on a parchment paper to make flat discs. Place some of the tofu mixture inside and fold over the edges of the dough, press firmly together, and smooth out slightly. Turn the roll over and reshape the upper surface to neaten it up.
7. Turn on the oven at 200°C fan. Once the oven is hot, bake the bread for 15-20 min. Then, leave it to cool completely on a wire rack.

Note: these stuffed breads go beautifully with leek-potato soup, winter mushroom soup with spinach & chickpeas, or Moroccan lentils.