Kozy Kitchen and Home

There’s nothing quite like a soft loaf of Italian bread—it’s perfect for soaking up sauces, gravy, or a hearty broth. I wanted to take it a step further by filling the bread with flavorful veggies, since it absorbs flavors so beautifully. That’s how this veggie-packed Italian bread came to be.

To keep the veggies from making the bread soggy, I sauté them first until all the moisture is gone, which also intensifies their flavor—a double win! I use red and yellow mini peppers for their sweet taste and vibrant color, plus chopped onions and mushrooms. A sprinkle of crushed red pepper adds a subtle kick. If you’re out of any of these vegetables, feel free to get creative with what you have on hand—try swapping in some spinach or sun-dried tomatoes.

The bread turns out absolutely gorgeous, with a colorful swirl inside when you slice it. The flavor is irresistible—I admit, the first time I made it, I ate a quarter of the loaf right away! One of my favorite ways to enjoy it is toasted with some avocado on top. I hope it brings as much joy to your table as it has to mine.  You just might want to make two loaves because it disappears fast!

Ingredients

• 2 ¼ tsp instant yeast (1 packet)
• 1 tsp sugar
• 2 ½ cups all-purpose flour (plus up to ½ cup extra for kneading)
• 1 ½ tsp salt
• 1 tsp Italian Seasoning
• 1 cup warm water (105 to 115 degrees)
• 2 tbsp olive oil
• 3–4 mini peppers, finely chopped (about ¾ cup)
• 4–5 medium button mushrooms, finely chopped (about 1 cup)
• ½ medium onion, finely chopped (about ¼ cup)
• Note: Feel free to substitute other vegetables such as spinach or sun-dried tomatoes for added variety.

Step by Step Instructions

1. Add the flour, yeast, sugar, Italian seasoning and salt to the bowl of a stand mixer (or a large mixing bowl if mixing by hand).
2. Add in the olive oil and water and mix until a shaggy dough forms. Using the dough hook, knead for about 5 minutes, or knead by hand for about 10 minutes, until the dough pulls away from the sides of the bowl and is soft and stretchy but not sticky. Add more flour as needed to prevent sticking.
3. Grease the bottom of the bowl, place the dough inside, and cover with plastic wrap or a towel. Let rise in a warm location until doubled in size, about 1 hour.

4. While the dough rises, put all your chopped veggies into a lightly greased frying pan. Add a little salt and a pinch of red pepper. Cook over medium heat, stirring, until the vegetables release all their liquid and the pan is dry. Let cool on a paper towel to ensure they stay dry, then set aside.
5. Punch down the dough and roll it into a rectangle about 12 x 16 inches. Spread the veggie filling evenly over the dough, leaving a 1-inch border along one of the 12-inch sides. Starting from the filled side, roll the dough up into a log, pinching the uncovered edge to seal. Pinch and tuck the ends under. Place the roll seam side down on a parchment or silicone-lined baking sheet, then loosely cover with plastic wrap or a towel and let rise until doubled in size, about 30 minutes.

6. Sprinkle grated parmesan over the top and cut three diagonal slits about ¼ inch deep on the surface.
7. Bake in a preheated 400°F oven for 25–30 minutes, until golden on top and hollow-sounding when tapped.

8. Let cool completely before slicing and serving.

Serving suggestions

• Toast slices and top with avocado, cheese and tomato for a hearty breakfast.
• Bake a few slices topped with marinara sauce and mozzarella for a flavorful pizza snack.
• Serve alongside a chopped chef salad for a quick and easy dinner.

However you decide to serve it, enjoy and keep baking!