Tigella with Sun-Dried Tomato and Basil Filling

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 46g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
3. 3.
   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 it doubles in size.
4. 4.
   Punch down the dough and divide it into small portions, about the size of a golf ball. Roll each portion into a ball and flatten it slightly.
5. 5.
   Heat a griddle or a non-stick pan over medium heat. Cook the Tigella for about 2-3 minutes on each side, or until golden brown and cooked through.
6. 6.
   While the Tigella is still warm, slice it open and fill it with the chopped sun-dried tomatoes and fresh basil.
7. 7.
   Brush the filled Tigella with a little olive oil and serve warm.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If using dry sun-dried tomatoes, rehydrate them in warm water for about 10 minutes before chopping.

Tips & Tricks

• For added flavor, you can toast the Tigella on a grill or in a toaster before filling it.
• Experiment with different fillings such as mozzarella cheese, roasted vegetables, or cured meats for a variety of flavors.
• If you prefer a softer texture, you can brush the Tigella with melted butter instead of olive oil before serving.
• Leftover Tigella can be stored in an airtight container for up to 2 days. Reheat them in a toaster or oven before serving.

Serving advice

Serve the Tigella with Sun-Dried Tomato and Basil Filling warm, either as a standalone dish or as part of a larger meal. It pairs well with a fresh green salad or a bowl of soup.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped basil leaves on top of the filled Tigella. Serve them on a wooden board or a decorative plate to showcase their rustic charm.