Stuffed bread

Time to prepare and think about the first picnics!

This stuffed bread is simple, quick and it can be made in advance.

No quantities: use your eyes and if you have leftovers from the filling eat them like a salad.


1 big round loaf of bread

1 jar of grilled peppers, drained

Cherry tomatoes

Cherry mozzarelle

Capers, drained and rinsed

Anchovy fillets in olive oil, drained

Sun dried tomatoes in olive oil, drained

Fresh basil

  • Lay the bread on a chopping board and cut with a long bread knife the upper dome part of the bread, 2-3 centimeters from the top. Reserve.
  • Scoop out most of the bread crumb, leaving 2 centimeters on the side and on the bottom.
  • Roughly chop the grilled peppers and the anchovy fillets, halve the tomatoes. In a bowl mix peppers, tomatoes, mozzarelle, capers, anchovy filets, sun dried tomatoes and basil.
  • Transfer all inside the bread, cover with the cut upper dome.
  • Let it rest for 15 minutes in the fridge and then for at least 15 minutes at room temperature before serving.