Italian ring loaf

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Preparation

750 g dark wheat flour or farmhouse flour
1 yeast cube, crumbled
4¾ dl lukewarm water
1 tbsp salt
100 g pitted black olives, drained, diced
100 g dried tomatoes in oil, drained, diced
2 tbsp chopped oregano leaves or 1 tbsp dried oregano
3 mozzarella sticks, 30 g each
Mix the flour and yeast together in a bowl, add the lukewarm water and salt, then knead to a smooth dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).
Mix the olives, tomatoes and oregano together.
On a floured work surface, roll the dough out into a rectangle about 40 cm x 30 cm. Put the mozzarella sticks along the long side of the piece of dough. Spread the tomato and olive mixture over the remainder of the dough, leaving a 2 cm gap along the opposite edge to the mozzarella sticks. Start at the end where the mozzarella is and roll up the dough. Shape the roll of dough into a ring. Cover the tray with baking parchment and put the ring on it. Use a pair of scissors to cut crosses into the dough, around 3 cm apart from one another. Cover the ring with a damp cloth and leave to rise again for 5–10 minutes.
Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level 2. Press OK to continue. Top/bottom heat 210 °C, 30 minutes.

Tips

Parmesan or Sbrinz cheese can be used instead of mozzarella.

Original baking tray

Quantity Ingredient
100 g pitted black olives
1 tbsp salt
1 yeast cube
4¾ dl lukewarm water
750 g dark wheat flour or farmhouse flour
100 g dried tomatoes in oil
2 tbsp chopped oregano leaves or 1 tbsp dried oregano
3 mozzarella sticks

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