- 250 gr. of flour
- 150 gr. of water
- 5 gr. of fresh yeast
- 10 gr. of salt
- 1 red pepper
- 2 green peppers
- 1 onion
- Olive to taste
- Place the flour in a bowl and crumble the yeast into it. Add the salt and water and mix in the same bowl. When the ingredients are mixed and we have the dough formed, we take it out of the bowl and place it on the work table. We work the dough on our surface without flouring. Knead until the dough is no longer sticky and is smooth and elastic. This will take us about 5 minutes, even a little less. Put the dough in a floured bowl and cover it with plastic wrap. The bowl should be well covered so that no air enters. Let the dough rest for 1 hour or until it doubles in size.
- Once it has rested for the indicated time, remove the dough from the bowl and divide it into two more pieces or less equal, to later form our two bars. Flour a baking paper and place a portion of dough. With a rolling pin we gently stretch it lengthwise and widthwise on top of the paper, giving it a more or less rectangular shape. It is very important not to stretch the dough too much, because if it is too thin, it will break when closing the bread. Repeat these steps with the other portion of dough. When we have the dough stretched out on the baking paper, cover it with a cloth and let it rest for half an hour.
- Meanwhile, we will cut our vegetables into brunoise (in small dice). I recommend that as you cut them, leave them inside a colander on a plate, so that the vegetables can release the water. Don’t forget to add a little salt!
- Preheat the oven to 200º.
- After the rest time of the masses, we will proceed to place the filling on top. First we will cover the dough with a thin film of oil. Put a splash of oil on the dough and, with the palm of your hand or a silicone brush, grease the entire surface. We place the vegetables in the central part and add olive oil to taste, leaving a margin of one finger on each side, including the tips.
- Next, we must close the bars bringing the lateral ends that we have left free to the center. Seal the two ends by pressing a little with your fingers and seal the ends by twisting the dough a little. We can also decorate the bars by sprinkling a little flour on top.
- We place our bars with the baking paper on a tray and bake for about 30 minutes at 200º or until the bread is nicely browned.