Food Speciale Recipe

1. Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

2. In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

3. When yeast is foamy, add olive oil to the yeast mixture, then pour into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

4. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use stand mixer with dough hook for 5–7 minutes). If dough is sticky, sprinkle up to 2–4 tablespoons more flour, adding a little at a time.

5. Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 60–75 minutes.

6. While dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté 3–4 minutes until translucent.

7. Add garlic and bell pepper to the skillet and cook 2–3 minutes until softened and fragrant.

8. Increase heat to medium-high, add ground beef (or turkey). Break meat into small pieces with a spatula and cook 5–7 minutes until browned and no longer pink.

9. Stir in tomato paste and cook 1 minute to develop flavor. Add diced tomatoes, paprika, dried oregano, salt, and black pepper. Reduce heat to low and simmer 6–8 minutes until mixture thickens slightly. Taste and adjust seasoning.

10. Remove filling from heat and let cool 10 minutes to make it easier to handle when assembling.

11. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a baking sheet.

12. Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 4 equal portions for individual 'Food Speciale' pockets (or keep whole for one large).

13. Roll each portion into an 8-inch round (or desired shape) about 1/8–1/4 inch thick.

14. Spoon about 1/4 cup of the cooled savory filling onto one half of each dough round, leaving a 1/2-inch border. Top filling with about 1/4 cup shredded mozzarella and a sprinkle of grated parmesan and chopped basil.

15. Brush the dough border with a little water, fold the empty half over the filling to form a half-moon, and press edges to seal. Crimp edges with a fork to ensure a good seal and to create a decorative edge. If making larger single bread, distribute filling evenly and fold or cover as desired.

16. Place sealed pockets on the prepared baking sheet. Beat the egg with 1 teaspoon water and brush egg wash over each pocket to encourage browning.

17. Bake in preheated oven for 15–20 minutes for individual pockets (20–25 minutes for a larger loaf), until crust is golden brown and cheese inside is melted and bubbly. Rotate pan halfway through baking for even color.

18. Remove from oven and let rest 5 minutes. If desired, brush lightly with extra olive oil and sprinkle with additional chopped basil or red pepper flakes to taste. Slice and serve warm.