Apigige' alla Ligure

Ingredients

In the original Samoan dish, Apigige', the bread is typically filled with coconut and taro. However, in this adapted Ligurian version, the filling is transformed to include Ligurian ingredients such as pesto, olives, sun-dried tomatoes, and local cheeses. This adaptation brings a unique twist to the dish, infusing it with the flavors and ingredients characteristic of Ligurian cuisine. We alse have the original recipe for Apigige', so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• 50ml (1/4 cup) extra virgin olive oil 50ml (1/4 cup) extra virgin olive oil
• 100g (3.5 oz) Ligurian pesto 100g (3.5 oz) Ligurian pesto
• 100g (3.5 oz) Ligurian olives, pitted and chopped 100g (3.5 oz) Ligurian olives, pitted and chopped
• 50g (1.75 oz) sun-dried tomatoes, chopped 50g (1.75 oz) sun-dried tomatoes, chopped
• 200g (7 oz) local Ligurian cheese, grated 200g (7 oz) local Ligurian cheese, grated

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and divide it into two equal portions.
7. 7.
   Roll out one portion of the dough into a rectangular shape, about 1/2 inch thick.
8. 8.
   Spread half of the Ligurian pesto evenly over the dough, leaving a small border around the edges.
9. 9.
   Sprinkle half of the chopped olives, sun-dried tomatoes, and grated Ligurian cheese over the pesto.
10. 10.
    Roll up the dough tightly, starting from one of the longer sides, to form a log.
11. 11.
    Repeat steps 7-10 with the remaining dough and filling ingredients.
12. 12.
    Place both stuffed bread logs on a baking sheet lined with parchment paper.
13. 13.
    Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
14. 14.
    Remove from the oven and let the bread cool for a few minutes before slicing.
15. 15.
    Serve warm and enjoy!

Treat your ingredients with care...

• Ligurian pesto — Use homemade or high-quality store-bought Ligurian pesto for the best flavor.
• Ligurian olives — Choose brine-cured Ligurian olives for their distinct flavor. If unavailable, substitute with other brine-cured olives.
• Sun-dried tomatoes — Opt for sun-dried tomatoes packed in oil for a richer taste. If using dry-packed sun-dried tomatoes, rehydrate them in warm water before chopping.
• Local Ligurian cheese — Use a combination of local Ligurian cheeses such as Pecorino, Parmesan, and Asiago for a flavorful filling.

Tips & Tricks

• For added flavor, brush the top of the stuffed bread with olive oil before baking.
• Experiment with different fillings such as roasted vegetables, cured meats, or different types of cheese.
• Serve the stuffed bread as an appetizer, side dish, or even as a main course with a side salad.

Serving advice

Slice the Apigige' alla Ligure into thick slices and serve warm. It can be enjoyed on its own or paired with a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped basil leaves over the sliced bread. This adds a pop of color and freshness to the dish.