Veggie Pockets


Working Method

  • Mix all ingredients in a spiral mixer for 5 minutes on low speed then another 7 minutes high speed.
  • Add pesto and mix for another 3 minutes until gluten is formed.
  • Dough temperature must be around 26-28°C.
  • Bulk ferment for 30 minutes. After resting, scale and round up the dough to 300g.
  • Shaping: Flatten each dough and shape accordingly. Fill with sauteed vegetables in olive oil.
  • Final fermentation: 1 hour. After resting, brush with Sunset Glaze.
  • Bake for 20 minutes at 200°C on a deck oven.

Filling / Topping
  • Slice the vegetables into small portions then saute in olive oil.
  • Make sure not to over cook the vegetables


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