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Baked cheese and capsicum bread

Baked cheese and capsicum bread is homemade bread filled with roasted yellow capsicum, melted cheese and sunflower seeds.
Meal Type Dinner, Lunch, Starter
Cuisine Australian-Inspired
Keyword Baked cheese and capsicum bread, Vegetarian
Dough proving 1 hour 45 minutes
Total Time 55 minutes
Servings 1 Large cheese bread
Author Veg Coast Cook



  • 1 sachet dried yeast (7g)
  • 300 ml lukewarm water
  • ½ tsp raw sugar
  • 500 g strong bread flour plus extra for flouring surface
  • Pinch of ground sea salt
  • Olive oil for greasing


  • 100 g yellow capsicum roasted (reserve some for garnish) *See Recipe Notes
  • 1 free-range egg lightly beaten
  • 100 g Blackall Gold Washed Rind cheese cut into 2cm cubes *See Recipe Notes
  • 1 tsp sunflower seeds


  1. Bread dough: Combine yeast, sugar and water in a small bowl and leave in a warm place for 3 minutes until bubbles appear on the surface.
  2. Put the flour in a large bowl and add salt to one side of the bowl. Add yeast mixture to the flour on the opposite side to the salt. Mix with your hands until the dough forms. Add more water or flour if needed.
  3. Tip the dough onto a floured surface and knead for 10 minutes. Form the dough into a ball, put it in a large bowl and cover with oiled clingfilm. Leave to prove (rise) in a warm place for 1 hour.
  4. Once proved, tip dough onto a floured surface and cut off 150g of dough. Form the 150g piece of dough into a round roll & cover it with oiled clingfilm while you make the rest of the rolls.
  5. Using a rolling pin, roll out the remaining dough into an oval shape approximately 30 cm long by 26 cm wide and 1 cm thick. Lay strips of capsicum across the width of the dough leaving a 1-2 cm gap between them (reserve some of the capsicum for the garnish).

  6. Tightly roll up the dough (with the capsicum on the inside) to form a log shape. Cut log into eight pieces.
  7. Line a large round baking tray with greaseproof paper. Put the plain roll (that you made earlier) in the centre of the lined tray. Arrange the eight capsicum-filled rolls (cut side up) around the central plain roll. Cover with oiled clingfilm and leave in a warm place to prove for 45 minutes.
  8. Preheat oven to 180°C fan.
  9. Remove clingfilm and brush dough with beaten egg. Bake dough in oven for 20 minutes. Remove from oven and carefully cut out the top of the central plain roll leaving a 1-2 cm edge.

  10. Fill the plain roll with cubes of cheese and remaining capsicum. Sprinkle sunflower seeds over the cheese. Return bread to oven to bake for 5 minutes or until the cheese has melted. Remove from oven and serve warm.

Recipe Notes

*Yellow capsicum: Preheat oven to 200°C fan. Roast a whole capsicum in a small baking dish in the oven for 30 minutes. Remove from oven, transfer to a bowl and cover with clingfilm. Leave to cool for 30 minutes then remove the skin, stem and seeds. Dry the capsicum flesh on kitchen paper and cut it into long strips that are approximately ½ cm wide. Reserve & chop about four strips for garnish.

*Blackall Gold Washed Rind cheese produced by Woombye Cheese Company - if you can’t get this cheese you could use a different washed rind cheese, plain camembert or brie.