Spaghetti Stuffed Bread

Well, Hey There!

How has everyone’s week been? This week has been crazy busy between friends coming and spending time with us to traveling I am not sure which way is up anymore! We have been going crazy about traveling this weekend and still being able to stay caught up with everything! We are going to Pinehurst, NC to see family and I could not be more excited. The last time we were down there we just spent the day. That is not long enough to stay anywhere in my mind! But hey better than nothing! 

SO anyways, today’s recipe is so amazing you better sit down for it! It has two of my favorite Italian foods: spaghetti and focaccia bread! Specifically, Spaghetti stuff  bread. Another word for it: Delicious! I make the focaccia bread a lot because it takes no time at all and just smells and tastes like it has been baking all day. Any time of homemade bread to me though is just plain amazing!

I have been searching for a spaghetti bread recipe where you can make the bread from scratch like this instead of using the already prepared dough, but I was having no such Luck. I decided I might as well make it myself! I try to avoid preservatives and frozen foods with a lot of salt in them so this is why I created this one. I have had the focaccia bread recipe for sometime now and thought to myself the other day this bread is so good with lasagna, spaghetti, chicken marsala, and just about anything with a sauce. So, this was an experiment that turned out amazing! 

Spaghetti Stuffed Bread: 

2 3/4 cups All-purpose Flour

1 tsp Himalayan Salt 

1 tsp Demerara sugar 

1 Tbsp Dry active Yeast

1 heaping Tbsp Any type of Italian spice blend. (I used a pizza topping blend) 

1 Tbsp Coconut oil

1 cup warm water

2 Tbsp Olive Oil and more for the skillet or pan. 

about 1 – 1 1/2 cups of an Italian Cheese Blend

Preheat oven to 450 degrees Fahrenheit. 

Take your sugar, yeast, spice blend, flour and salt and blend together in a mixer with a dough hook attachment. Add in your coconut oil and water to the flour mixture and let mix until it forms a dough ball. You may have to add more water or flour depending on the texture. Once it is in a ball let it knead in the mixture for about 3-4 minutes.

Than take out of the mixer and continue to knead a couple more minutes on floured surface. than take olive oil and pour into a mixing bowl. cover with towel and let rise near the oven for about 20 minutes or until doubled in size.

Meanwhile cook your spaghetti until al dente (It will cook a little bit more in the oven) and mix your sauce in with it.

When the bread is done raising cut it in half and and flatten it out on parchment paper and put one piece on the bottom in an olive oiled skillet or baking pan. I used my iron skillet. put your spaghetti in the middle of the bottom half of the bread and spread it out so that it comes within about an inch of the edges. Take the parchment paper again and flatten out the other half of the dough to a diameter of about 12 inches and place on top.

Press together the edges and sprinkle your cheese on top. Place in oven for about 14 – 16 minutes. 

This bread will come out as crusty almost but it a great way. If you are using a skillet and put about a tablespoon of olive oil on it then it will lift out perfectly so that you can cut it out of the pan. I used my pizza cutter and that seemed to work best. 

Spaghetti Stuffed Bread

2015-05-30 12:37:03

Serves 8

A twist on that old spaghetti sandwich! Great dinner in one pan!

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Prep Time

45 min

Total Time

1 hr

Prep Time

45 min

Total Time

1 hr

260 calories

34 g

14 g

10 g

9 g

4 g

98 g

407 g

1 g

0 g

5 g

Nutrition Facts

Serving Size

98g

Servings

8

Amount Per Serving

Calories 260

Calories from Fat 83

% Daily Value *

Total Fat 10g

15%

Saturated Fat 4g

22%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 14mg

5%

Sodium 407mg

17%

Total Carbohydrates 34g

11%

Dietary Fiber 2g

6%

Sugars 1g

Protein 9g

Vitamin A

2%

Vitamin C

0%

Calcium

10%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 3/4 cups All-purpose Flour
2. 1 tsp Himalayan Salt
3. 1 tsp Demerara sugar
4. 1 Tbsp Dry active Yeast
5. 1 heaping Tbsp Any type of Italian spice blend. (I used a pizza topping blend)
6. 1 Tbsp Coconut oil
7. 1 cup warm water
8. 2 Tbsp Olive Oil and more for the skillet or pan.
9. about 1 - 1 1/2 cups of an Italian Cheese Blend

Instructions

1. Take your sugar, yeast, spice blend, flour and salt and blend together in a mixer with a dough hook attachment. Add in your coconut oil and water to the flour mixture and let mix until it forms a dough ball. You may have to add more water or flour depending on the texture. Once it is in a ball let it knead in the mixture for about 3-4 minutes.
2. Than take out of the mixer and continue to knead a couple more minutes on floured surface. than take olive oil and pour into a mixing bowl. cover with towel and let rise near the oven for about 20 minutes or until doubled in size.
3. Meanwhile cook your spaghetti until al dente (It will cook a little bit more in the oven) and mix your sauce in with it.
4. When the bread is done raising cut it in half and and flatten it out on parchment paper and put one piece on the bottom in an olive oiled skillet or baking pan. I used my iron skillet. put your spaghetti in the middle of the bottom half of the bread and spread it out so that it comes within about an inch of the edges. Take the parchment paper again and flatten out the other half of the dough to a diameter of about 12 inches and place on top.
5. Press together the edges and sprinkle your cheese on top. Place in oven for about 14 - 16 minutes.
6. This bread will come out as crusty almost but it a great way. If you are using a skillet and put about a tablespoon of olive oil on it then it will lift out perfectly so that you can cut it out of the pan. I used my pizza cutter and that seemed to work best.

By NotTooShabbyGabby

beta

calories

260

fat

10g

protein

9g

carbs

34g

more

Not Too Shabby Gabby http://nottooshabbygabby.com/

this was such a perfect lunch or dinner! It was almost like a spaghetti sandwich in between two pieces of toast. All good without the butter! I almost went for a second piece but held off because so yummy! I unfortunately had to give a lot of it away because we are away this weekend but it is a recipe that will pop up again in my kitchen for sure! It was simple enough to make right after work in about an hour. The first bread that I have ever made that I can make after work for dinner and it will be ready warm and fresh in about an hour. 

I hope you all have a great, blessed and relaxing weekend! I hope this is a big hit with your family as well! 

-Gabby 

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