I cannot get enough of this bread! It was inspired by one my grandmother used to order for special occasions from an Italian bakery.
Smaller slices make a great appetizer. But half a loaf or so makes a portable and delicious lunch that keeps well and tastes great at room temperature!
It doesn’t get soggy, it’s easy to eat, and it’s been in my park picnic basket everyday this week. It’s Easter week in Denmark, so most people are off until next Tuesday :)
This recipe makes 3 loaves…
1 chopped onion
2 garlic cloves, pressed
1/3 cup chopped sundried tomatoes
1 lb broccoli, cooked, drained, chopped
3/4 cup crumbled feta cheese
6 T parmesan cheese
Roll a third of the dough into a rectangle of about 12″ x 9″. Spoon a third of the mixture down a long side of the dough, sprinkle with 2 T parmesan and 1/4 cup feta, then tuck in the edges and roll it. Place it seam side down on a greased cookie sheet and repeat with the other 2/3 of ingredients.
Bake it at 350 degrees for 40 minutes or until it starts to brown.