Stuffed Sicilian Bread Recipe

Name: Stuffed Sicilian Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large loaf crusty Italian bread, 1 tablespoon olive oil, 4 large shallots, chopped, 2 cloves garlic, minced, and more.

Yes, Stuffed Sicilian Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Sicilian Bread

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