“Thousand bubbles” soft bread with oil

This new recipe from Azzurra Sprinkles Dress is a soft fluffy bread, very easy to prepare, perfect to enjoy either on its own or stuffed: it is the “thousand bubbles” soft oil bread.
” The dough is very classic and simple, enriched with good extra virgin olive oil and milk to give softness, its peculiarity is the “bubble” appearance made by overlapping balls of dough of different sizes in random order.

For the making of this soft bread I used the excellent vigorous extra virgin olive oil from Oleificio Fratelli Vieste, a blend of ogliarola garganica and coratina, decisive and robust, but not aggressive, perfect to give an intense aroma to my bread and to season the ingredients of the filling.”

Azzurra then decided to stuff the mille bolle with sausage and friarielli repassed in a pan with a drizzle of oil and a clove of garlic, but of course the filling is a matter of taste and with this bread any filling is perfect!

 

Recipe

INGREDIENTS

500 g bread and pizza flour
100 ml milk
200 ml water
50 ml extra virgin olive oil
15 g salt
1 teaspoon sugar
8 g fresh brewer’s yeast
PREPARATION:

Dissolve the yeast and sugar in barely warm milk and water.
Pour it into the flour and start kneading.
Add the oil, knead, then the salt. Continue kneading for about 10 minutes, until you have a smooth, nonsticky dough.
Place it in a lightly greased bowl, cover with a lid or plastic wrap, and let rise in the oven off with the light on until doubled, for at least a couple of hours.
Divide the dough into many balls of all different sizes and arrange them tightly, overlapping, in a 25×20 baking pan about covered with parchment paper. Cover with a tea towel and let rise for an hour or so.
Season with a drizzle of oil and some flaky salt and bake at 190 degrees for about 25 minutes; it should look golden brown.
Let it cool before cutting it.
FOR THE FILLING:

500 g turnip greens (I frozen)
2 sausages
1 clove of garlic
extra virgin olive oil
Sauté the garlic clove in a little oil, add the turnip greens and a little water, cover with a lid and cook for about 10 minutes. If you use fresh turnip greens, blanch them before sautéing.
Add the sausages stripped of their casings in pieces and continue cooking for another 10 minutes. Adjust for salt and pepper.
Stuff the bread and enjoy. You can add, if you like, some dry mozzarella or another cheese and put everything in the oven for a few minutes.
A few tips:

In the dough, the amount of liquid is rather indicative. You may need a little less or a little more depending on the flour used.
The bread will keep soft for a few days if well covered.