![Chilli and Cheese Crusty Bread](https://images.services.kitchenstories.io/6Cr2GsNxhkiUvZUHuZ7ZCgWz2NI=/3840x0/filters:quality(85)/images.kitchenstories.io/communityImages/6853a3cb4843569e0268ad65ac2b78b2_d0f66491-6ef1-4635-ba5f-63725268235a.jpg)
Chilli and Cheese Crusty Bread
Ingredients
Utensils
stand mixer with dough hook
Step 1/13
- 9 Grams- active dry yeast
- 4 Grams- sugar
- 300 ML- warm water
- stand mixer with dough hook
Combine yeast, sugar and water in a bowl and leave to sit for 5 minutes, until the yeast has started foaming (this is it proving)
Step 2/13
- 10 Grams- salt
- 360 Grams- all purpose flour
Add the flour and salt and mix until all combined (it is a very wet dough so will still be runny)
Step 3/13
- 1 Chopped chilli
- 120 Grams- grated cheese
- 30 Grams- chopped olives
- 1 Roasted pepper
Add your chosen flavours (either chilli and cheese or olives and roasted pepper) to the dough and mix until the toppings look evenly spread
Step 4/13
Coat the dough with flour (still in the bowl), turning it over in the bowl but not kneading he flour in, until the dough is all coated.
Step 5/13
Cover the bowl with cling film and leave to prove for 1 hour
Step 6/13
Once the dough has risen, lightly flour a work surface and tip the dough onto the surface- it is still a very wet and sticky dough so may need some help leaving the sides of the bowl)
Step 7/13
Don’t knead the dough or knock the air out!
Step 8/13
Sprinkle flour on top of the dough and fold the dough (envelope style) into its centre, repeating the process around 4 times.
Step 9/13
Coat a clean bowl with flour and place the dough (seam down) into the bowl, leaving it to rest for 30 mins
Step 10/13
Whilst the dough is resting, set the oven to 200 degrees and place a Dutch oven (i use the dish from a slow cooker with a makeshift foil lid on top) into the oven
Step 11/13
After 30 mins, tip the dough (it should come away from the edges this time) onto a piece of greaseproof paper and place the greaseproof into the dish (Dutch oven)
Step 12/13
Cook for 30 mins with the lid on and then after 30 mins, take the lid off and cook for an extra 15 mins
Step 13/13
After 45 mins, take the bread out of the dish and leave to cool on a cooling rack
Enjoy your meal!