This is an easy cutting bread that creates ready-made sandwiches. Traditional Italian 00 flour makes a lovely smooth dough.
Serves: 8 - 10
Preparation: 40 minutes + 30-35 minutes baking
Plus: Read the label on the flour to check that it is suitable for bread making and contains at least 11 g of protein per 100 g flour.
- 450 g strong white bread flour or 00 white flour
- 1 tsp salt
- 1 tsp fast-action dried yeast
- 3 tbsp. extra virgin olive oil
- 300 ml hand-hot water
- Extra virgin olive oil, for brushing
For the filling
- 75 g Parma, Prosciutto or Serrano ham
- 150 g mozzarella, torn
- 150 g Fontina cheese, cut into small cubes
- 25 g grated Parmesan
- Half a 280 g jar of chargrilled artichoke hearts, cut into small pieces
- Half a 280 g jar of chargrilled red peppers, thickly sliced
- 15 g fresh basil leaves
- Freshly ground black pepper
- Combine the flour, salt and yeast in a large mixing bowl.
- Make a well in the centre and add the olive oil and water. Mix to a dough
- Turn out on to an unfloured work surface and knead for about 10 minutes until smooth.
- Cover and prove in a warm place until doubled in size
- Grease a baking sheet
- On a lightly floured work surface roll out the dough to 40 × 28 cm lay the ham over the surface to within 2 cm of the edge.
- Scatter over the cheeses, artichoke hearts, peppers and basil leaves. Season with pepper
- Starting from the long edge, fold the third of the dough nearest to you over the filling, then fold the top third over.
- Place on the baking sheet, making sure that the join is underneath. Tuck the ends under, cover and prove for about 30 minutes
- Preheat the oven to gas mark 6/200◦C/400◦F
- Using a skewer, spike the dough randomly right through to the baking sheet.
- Brush the surface of the dough with olive oil and bake for 30-35 minutes until golden.
- Allow to cool slightly before serving warm or serve cold
- Alter the fillings to suit your taste. Olives and sundried tomatoes work equally as well
Recipe from the Women’s Institute book of Bread by Liz Herbert.