Invite your friends for dinner and serve them this ideal appetizer of stuffed bread with excellent presentation that is a real temptation.
- For the bread:
- 300 grams (about 2 cups) white flour
- 50 ml (1/4 cup) olive oil
- 1 tablespoon dry baker's yeast
- 150 ml (2/3 cup) water
- 1 teaspoon salt
- 200 grams (7 ounces) grated cheese
- 1 small Portuguese chouriço (about 150 grams (5 1/3 ounces))
- 2 cloves of garlic
- 125 ml (1/2 cup) mayonnaise
- Oregano (to taste)
For the filling:
- For the bread:
In a large bowl, mix the flour and the salt with a spoon. Add the baker’s yeast and mix well. Pour the olive oil and some of the water. Knead everything with your hands and go slowly pouring the remaining water.
- Place the dough over a table sprinkled with flour and knead it well until it is fully involved and soft. When this process is completed, let the dough rise in a bowl covered with cling film about 45 to 1 hour until the dough double in size.
- Remove the dough from the bowl and knead it a little more. Give the dough a rounded shape and place it in a baking tray lined with tracing paper. With a sharp knife make 3 to 4 diagonal cuts across the dough, sprinkle with a little flour and allow to stand about 40 to 45 minutes.
- Meanwhile, preheat the oven to 200ºC (400ºF).
- Bake for about 30 to 35 minutes until the bread start to browned. When the bread is cooked, remove it from the oven and let cool.
- For the filling:
Peel the skin off of the chouriço and cut into pieces. Place the chouriço, the peeled garlic and the oregano in a food processor and pulse until well chopped. Put this mixture in a bowl, add the grated cheese and the mayonnaise and mix well with a spoon.
- With a sharp knife cut off the top of the bread and remove the inside (reserve the bread crumb). Place the filling inside the bread and cover with the lid. Place the bread and the bread crumb on a baking pan and bake about 20 minutes until the cheese start to gratin.
- Remove the bread from oven and serve hot.