Stuffed Sicilian Bread Recipe

Stuffed Sicilian Bread Recipe

  • 1 large loaf crusty Italian bread
  • 1 tablespoon olive oil
  • 4 large shallots, chopped
  • 2 cloves garlic, minced
  • salt to taste
  • 1 pinch ground black pepper, or to taste
  • 1 (8 ounce) container ricotta cheese
  • 4 ounces shredded mozzarella cheese
  • 4 ounces shredded Parmesan cheese
  • 4 ounces shredded Romano cheese
  • 1 cup fresh basil leaves, torn
  • 1/2 cup chopped fresh parsley
  • 1 (6 ounce) can burgundy olives, drained
  • 1 cup pitted kalamata olives, drained
  • 1/2 cup large garlic-stuffed green olives, drained
  • 2 (14 ounce) cans water-packed artichoke hearts, drained and cut into eighths
  • 1 roasted red pepper, drained and cut into thin strips
  • 1 tablespoon olive oil, or as needed
  • 1 tablespoon shredded Parmesan cheese, for topping
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove top of bread loaf to create a long boat-shaped loaf. Pull out much of the soft bread to form a shell inside the crust. Reserve chunks of bread and break into evenly sized medium pieces.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir shallots until softened, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 more minute. Transfer reserved bread pieces to skillet. Add salt and pepper. Cook and stir until bread has absorbed some of the olive oil, about 2 minutes. Remove from heat.
  4. Place ricotta, mozzarella, 4 ounces Parmesan, and Romano cheeses in a mixing bowl. Add basil and parsley; mix well. Transfer bread mixture to bowl. Stir in burgundy olives, kalamata olives, green olives, artichoke hearts, and red pepper strips. Add a pinch of pepper. Mix well.
  5. Place bread shell on a rimmed baking sheet. Drizzle inside with 1 tablespoon olive oil. Fill with the cheese mixture. Top with 1 tablespoon shredded Parmesan cheese.
  6. Bake in preheated oven until loaf begins to get crisp and filling is bubbly, 20 to 30 minutes.
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