Ingredients:
225g strong plain white flour
30g dried yeast
1 tsp salt
½ tsp sugar
150ml tepid water
2 tbsp olive oil
2 red bell peppers, de-seeded and sliced lengthways
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
150g hard cheese (Pecorino, Taleggio, Gruyère)
Method:
For the dough, pour the flour into a large bowl, add in the yeast, salt and sugar. Make a well in the centre and pour in the water and olive oil. Mix with a flat-bladed knife then use hands to bring the mixture together into a soft dough. Knead the dough on a floured board for 10 minutes. Finally roll into a ball, place in an oiled bowl, cover with clingfilm and set aside for 45 minutes.
For the filling, heat 1 tablespoon of oil in a large pan, add the red peppers, garlic and thyme. Sauté over a medium heat for five minutes. Season well and set aside to cool.
Tip the dough out onto a floured board and knead again for five minutes before rolling into a rectangle roughly 30cm x 18cm. Scatter the red pepper mixture over this, adding 150g of cheese and keeping a clear 5cm border all the way around. Roll up the dough, sealing the ends by pinching with a rolling pin.
Place on a baking tray, brush with a beaten egg, scatter 15g of grated parmesan over the top and bake for 20–25 minutes at 180°C (350°F/Gas Mark 4) until golden brown in colour. Leave to cool slightly before serving.
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