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Basil & red capsicum Pugliese


  • Combine 1.5 kg flour with the dried yeast, salt and sugar in a large bowl. Add the basil, roasted capsicum, lukewarm water and the oil. Mix well and then knead to form a softish dough, adding a little more water if needed.
  • Next knead the dough on a lightly floured workbench and place in an oiled bowl. Cover with clingwrap and set aside in a warm spot for about 2½ hours to rise until doubled in size. 
  • Turn the dough out onto a floured workbench and divide it in half. Then form into loaves and place on a lightly oiled oven tray. Brush with water and set aside for about another hour until increased by about 50% in size.
  • Preheat oven to 200°C fan forced (220°C normal).
  • When ready, brush the loaves with water, sprinkle with a little flour and cook in the oven for about 45 mins (until they sound hollow when you tap the bottoms).
  • from "The Basic Italian Cookbook" by Lesley Pagett


  • 1.5 kg+ unbleached bread flour
  • 1 tbsp dried yeast
  • 1 tbsp salt
  • 1 tspn sugar
  • 1 bunch basil leaves, chopped
  • 150 gm roasted red capsicums, finely chopped
  • 3&2/3 cups lukewarm water
  • 2/3 cup olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
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