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Bread with broccoli and cheese filling.
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Carmen's Goudarooni, [Cudduruni] Traditional Sicilian Bread

This bread is light and fluffy and filled with broccoli and cheese, just like Aunt Carmen used to make!
Course Bread
Cuisine Italian
Keyword bread, broccoli, cheese, gouda, goudarooni
Budget Cheap
Prep Time 15 minutes
Cook Time 40 minutes
Rising time 1 hour 30 minutes
Servings 8
Calories 315kcal

Equipment

  • Stand mixer with dough hook.
  • Bread machine with dough setting optional
  • Large bowl
  • Steamer basket and pot
  • Pizza stone or baking sheet

Ingredients

For the dough:

  • 2 teaspoons olive oil plus more for oiling the bowl
  • 1 teaspoon sugar
  • 1 ¼ teaspoons active dry yeast
  • ¾ cup warm water 115 degrees
  • 2 cups all purpose flour plus more for dusting
  • 1 teaspoon kosher salt
  • Semolina flour for dusting

For the filling:

  • 1 medium head broccoli florets only
  • ¼ cup olive oil
  • ¼ tsp. granulated garlic
  • Kosher salt and freshly ground black pepper to taste
  • ½ tsp. dried basil
  • ½ tsp. crushed red chile flakes
  • ¾ cup shredded mozzarella cheese
  • ½ cup grated Gouda cheese
  • ¼ cup grated 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.

Nutrition

Calories: 315kcal | Carbohydrates: 31g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 553mg | Potassium: 331mg | Fiber: 3g | Sugar: 2g | Vitamin A: 657IU | Vitamin C: 68mg | Calcium: 239mg | Iron: 2mg