Best 6 Mediterranean Stuffed Bread Recipes

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Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our delightful Mediterranean Stuffed Bread, a tantalizing fusion of flavors and textures. This delectable bread showcases a symphony of authentic Mediterranean ingredients, each recipe meticulously crafted to capture the essence of this vibrant region. Indulge in the classic Spanakopita Stuffed Bread, bursting with spinach, feta, and herbs, or savor the savory delight of the Meatball Stuffed Bread, where succulent meatballs nestle within a fluffy bread blanket. For a delightful vegetarian option, the Zucchini and Feta Stuffed Bread offers a symphony of fresh zucchini, creamy feta, and aromatic herbs, while the Sun-Dried Tomato and Pesto Stuffed Bread enchants with its vibrant colors and tangy flavors. Each recipe promises a unique taste adventure, inviting you to savor the diverse culinary heritage of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

20 SINFUL STUFFED BREADS



20 Sinful Stuffed Breads image

Carb lovers rejoice because these stuffed bread recipes are out of this world incredible! As if fresh, soft, warm bread isn't addictive enough, right?

Provided by insanelygood

Categories     Appetizers     Recipe Roundup

Number Of Ingredients 20

Sausage and Pepper Stuffed Bread
Homemade Ham and Cheese Bread
Feta Spinach Stuffed French Bread
Stuffed Italian Bread
Gruyere Stuffed Crusty Loaves
Turkey Pepperoni Cheese Stuffed Breadsticks
BBQ Chicken Stuffed Bread
Stuffed Pizza Bread
Chili Stuffed Garlic Dough Balls
Hot Ricotta Spinach Loaf
Brie Stuffed Pull-Apart Bread Rolls
Chicken Bacon Alfredo Bread Boat
Jalapeno Popper Stuffed Cheesy Bread
Sloppy Joe Stuffed French Bread
Cheesy Caprese Pull-Apart Bread
Spinach Artichoke Stuffed Bread
Philly Cheesesteak Stuffed French Bread
Chicken Parmesan Stuffed Garlic Bread
Buffalo Chicken Stuffed Bread Bites
Taco Stuffed Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

HOMEMADE PITA BREAD RECIPE



Homemade Pita Bread Recipe image

My family's authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and stovetop instructions included!

Provided by Suzy Karadsheh

Categories     Pita Bread

Time 1h48m

Number Of Ingredients 6

Water
2 tsp active dry yeast
1/2 tsp sugar
3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
1 to 2 tsp kosher salt (I used Diamond Crystal kosher salt)
2 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil), more for the bowl

Steps:

  • In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
  • Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
  • Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
  • Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
  • Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
  • Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
  • Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
  • To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

Nutrition Facts : ServingSize 1 whole pita, Calories 205 calories, Sugar 0.4 g, Sodium 1.6 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.4 g, Fiber 1.5 g, Protein 5.2 g, Cholesterol 0 mg

MEDITERRANEAN STUFFED COLLARD GREENS



Mediterranean Stuffed Collard Greens image

Provided by Trisha Yearwood

Categories     appetizer

Time 2h20m

Yield 12 stuffed collard greens

Number Of Ingredients 19

1 cup Greek yogurt
Juice of 1/2 lemon
2 tablespoons chopped fresh dill, plus a sprig for garnish
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
5 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3/4 cup basmati or long-grain white rice
1/4 cup raisins
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
Zest of 1 lemon plus juice of 1/2 lemon
Lemon wedges, for serving

Steps:

  • For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
  • For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
  • Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
  • Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
  • Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
  • Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

NO KNEAD MEDITERRANEAN OLIVE BREAD



No Knead Mediterranean Olive Bread image

This recipe is from Artisan Bread with Steve...Steve Gamelin. I rarely made bread before because it took up so much time but since making no knead bread, I bake it often. it's fast, easy, delicious and the kids can help.

Provided by Sandy Miller

Categories     Savory Breads

Time 50m

Number Of Ingredients 12

3 c bread flour
1-1/2 tsp salt
1/4 tsp instant yeast/bread machine yeast
1 tsp thyme, dried
1 lemon zest, grated
2.25 oz can(s) black olives sliced
3 oz pimento stuffed green olives cut in half (use black olive can to measure)
3 1/2 oz pitted kalamata olives cut in thirds (use black olive can to measure)
1 Tbsp extra virgin olive oil
12 oz cool tap water
2 sheet(s) parchment paper 10" x 12"
1 long covered baker

Steps:

  • 1. Prepare flavor ingredients...2.25 oz (1can) sliced black olives, fill same can with pimento stuffed green olives and cut in half, fill same can with pitted kalamata olives and cut in thirds, zest 1 lemon and set aside.
  • 2. In a 3-4 qt glass mixing bowl add 3 cups bread flour, 1 1/2 tsp salt, 1/4 tsp instant yeast, 1 tsp dried thyme 1 Tbsp extra virgin olive oil and stir ingredients.
  • 3. Add the flavor ingredients and the 12 oz of cool tap water. Stir just until the dough comes together and away from the sides of the bowl. Cover the bowl with plastic wrap and place on your counter to proof for 8 to 24 hrs.
  • 4. When you're ready to make the bread, flour your work surface and roll the dough out. Flour you hands and flatten the dough slightly, folding the dough on itself forming a ball. Divide the dough into two portions.
  • 5. Then (one portion at a time) roll dough on work surface (dusting with flour as needed) form a long loaf and place on parchment paper. Cover each loaf with a lint free towel and let it proof for 1 to 2 hrs while the oven heats up.
  • 6. Move oven rack to lower third of oven and place baking vessel in oven and preheat to 450 degrees F. When oven has come to temperature, remove baking vessel from oven, use the parchment paper to lift the dough up and place it in the baking vessel, score (optional) and bake for 25 minutes with the top on and 5 minutes with the top off.
  • 7. 30 to 45 minutes later gently turn the loaf out on work surface and place on cooling rack. Repeat process for the second loaf.

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g

MEDITERRANEAN OLIVE BREAD



Mediterranean Olive Bread image

Moist and very flavorful, this colorful bread is a delicious choice to serve during the Holidays or any special occasions!

Provided by Francine Lizotte

Categories     Savory Breads

Time 1h

Number Of Ingredients 11

2 1/4 tsp active dry yeast
1 c lukewarm water (between 105-110ºf)
1 Tbsp honey
3 c bread flour
1 Tbsp dried rosemary, chopped
1 tsp garlic powder
1 tsp aleppo pepper
1/2 tsp ground himalayan sea salt
3 Tbsp olive oil, plus more for bowl, top of dough and cast iron pan
1/2 c manzanilla stuffed green olive, sliced
1/2 c black olives, sliced

Steps:

  • 1. In the bowl of your stand mixer, add yeast, water and honey. Stir and let it sit for 10 minutes. Start the oven at 350ºF for 1 ½ to 2 minutes and then shut it off. It will be the best warm and draft-free spot to place the dough to rise later.
  • 2. Meanwhile, in a medium bowl, combine bread flour, rosemary, garlic powder, Aleppo pepper and sea salt; whisk until well blended and set aside.
  • 3. Back to the stand mixer; add oil and the flour mixture; (reserve 1 cup of flour mixture on the side). With the dough hook attachment, on speed 2, process for 2 minutes. Increase to speed 3 and add 1 tbsp. at a time of the flour mixture to help to release the dough from the sides of the bowl. When it releases, increase to speed 4 and knead for 4 minutes.
  • 4. Transfer the dough to a lightly floured work surface. Sprinkle on some of the remaining flour mixture and knead a little then stretch to form a rectangle shape. Add ¼ cup each of green and black olives. Knead again, trying to get all the olives in before adding the rest (if it's sticky or wet, add more flour). When the dough is workable enough, form a ball by folding under - if there are leftover olives on the work surface, stick them on. Place dough in a lightly greased large bowl and coat it with oil from the bowl. Lightly drizzle oil over the dough, cover and transfer to the warm oven (heat off). Let it rise until it triples in size, about 2 hours
  • 5. Two hours later, remove from the oven and transfer it back to a lightly floured work surface. Sprinkle on some of the remaining flour mixture, fold it over and knead briefly. Pull the dough under forming a ball again. Place in a lightly oiled (bottom and sides) cast iron pan, cover and transfer to the unheated oven. Let it rise until it doubles in size.
  • 6. 60 minutes later, remove from the oven and set the temperature to 350ºF. Drizzle a little bit more oil over the dough and gently spread it so it covers the surface. Transfer to the preheated oven and bake until lightly golden brown, about 35 to 40 minutes. Remove from the heat and let the bread cool off before slicing, about 30 minutes.
  • 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=z0GALmaVNI0

Tips:

  • Prep the vegetables in advance: Chop the onions, garlic, bell peppers, and tomatoes ahead of time to save time during assembly.
  • Use a variety of herbs and spices: Oregano, thyme, rosemary, and basil are all classic Mediterranean herbs that pair well with the other ingredients in this recipe. Feel free to experiment with different combinations to find your favorite blend.
  • Don't overstuff the bread: You want the bread to be able to close properly without the filling spilling out. If you're not sure how much filling to use, start with a small amount and add more as needed.
  • Cook the bread until it's golden brown: This will ensure that the bread is cooked through and the cheese is melted and bubbly.
  • Let the bread cool slightly before slicing: This will help to prevent the filling from spilling out.

Conclusion:

Mediterranean stuffed bread is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover vegetables, and it's also a fun and creative way to serve bread. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that your whole family will love. So next time you're looking for a new and exciting way to enjoy bread, give this Mediterranean stuffed bread recipe a try. You won't be disappointed!

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