Name: Roast Capsicum, Sun-Dried Tomato and Fetta Scrolls Recipe
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 7
Ingredients: 650 g plain flour; 2 tsp active dry yeast; 1 tsp bread improver; 1 tbs caster sugar; 2 tsp salt; 380 ml water warmed; 1/3 cup red capsicum roasted roughly chopped strips; 1/3 cup kalamata olives pitted quartered; 1/3 sun-dried tomato roughly chopped strips; 75 g fetta crumbled; 1 egg; 1 tbs milk; 2 tsp sesame seeds; 1/4 tsp dried oregano

by elorac Last updated on 07/10/2019

There is nothing more comforting than the smell of freshly baked bread. These scrolls are delicious served warm from the oven or eaten cold for lunch. - elorac

Ingredients

Scrolls

650 g plain flour
2 tsp active dry yeast
1 tsp bread improver
1 tbs caster sugar
2 tsp salt
380 ml water warmed
1/3 cup red capsicum roasted roughly chopped strips
1/3 cup kalamata olives pitted quartered
1/3 sun-dried tomato roughly chopped strips
75 g fetta crumbled
1 egg
1 tbs milk
2 tsp sesame seeds
1/4 tsp dried oregano

Method

Step 1

In a small bowl combine the dry yeast, sugar and warm water. Set aside for 5 minutes to allow to "activate" (bubbles appearing on the surface).
Step 2

In a mixer bowl place flour, salt and bread improver. Slowly add the yeast mixture. Mix on slow speed to combine, then mix on high setting for 5 minutes. Cover bowl with glad wrap and a tea towel and place bowl in a warm spot for dough to double in size. Approx 1 - 1.5 hours.
Step 3

Once dough is ready, lightly flour the work surface. Remove dough from mixing bowl and gently punch down. Roll dough out to form a 40 x 30cm rectangle.
Step 4

Preheat oven to 180C.
Step 5

In a small bowl combine the capsicum, olives, sun dried tomato, feta and oregano. Sprinkle this mixture evenly over the rrolled out dough.
Step 6

Roll dough into a sausage shape, starting from the longest edge. Cut the ends off the dough to neaten up the edges and then cut the dough into 5cm wide pieces. Lightly grease an 11 inch round cake tin (or a baking tray would work just as well). Place one scroll in the centre of the tin and then place further scrolls equally around the middle scroll.
Step 7

Turn oven off and place cake tin into the oven to allow the scrolls to second prove. This will take approx. 1/2 hour. Once scrolls have doubled in size, remove from oven. Turn oven on to 180C. In a small glass lightly whisk the egg with the milk. Brush over top of scrolls. Sprinkle with combined sesame seeds and poppy seeds.
Step 8

Bake in oven for 15 minutes. Remove and cool on a wire rack. Serve warm or cold.

Recipe Notes

from Australia’s Best Recipes team

Note: The pieces of dough that you cut off to neaten up the edges can be baked on a separate tray. The scrolls can be made any size, however I find this size works best for me.