Kosher salt and freshly ground black pepperto taste
½tsp.dried basil
½tsp.crushed red chile flakes
¾cupshredded mozzarella cheese
½cupgrated Gouda cheese
¼cupgrated Parmesan cheese
Instructions
For the dough:
Combine oil, sugar, yeast, and warm water in the bowl of a stand mixer fitted with a dough hook. Let it sit until foamy, about 10 minutes.
Mix flour and salt in a medium bowl. With mixer on low, slowly add flour mixture. Mix until a smooth dough forms, 8–10 minutes.
Transfer dough to a greased bowl. Cover with plastic wrap. Let sit at room temperature until doubled in size, 1–1½ hours.
Alternate instructions for dough:
You can make the dough in a bread machine using the dough setting. You can also make the dough by hand kneading until it is smooth. I prefer to use the bread machine because it also provides the warmth for the dough to rise.
For the filling:
Steam the broccoli florets and drain on paper towels until the excess moisture is absorbed.
When the dough has risen, roll it out on parchment paper to a large rectangle approximately 9" by 12".
Brush the top to within 1 inch of edges with extra virgin olive oil. Season with salt, pepper, red chile flakes, granulated garlic, and basil.
Spread the cheeses evenly over one half followed by the broccoli. Fold the side without cheese and broccoli over the other side, roll and press the edges to close.
Sprinkle a little Parmesan cheese on top. Bake in a 425 degree oven for 18-20 minutes or until golden brown.
Alternate instructions for baking:
You can bake the goudarooni on a cookie sheet or directly on a preheated pizza stone in the oven. I used a pizza stone and it worked really well. Be sure to put the stone in the oven before preheating. It needs to be hot when the dough goes on.
Cut the bread into eight squares and serve hot or at room temperature.