Tortano

Ingredients for 1 servings:

• 15 g yeast, fresh
• 300 ml water
• 2 tbsp oil
• 1 tsp salt
• 1 tbsp honey
• 170 g semolina (durum wheat)
• 350 g wheat flour
• 200g mozzarella
• basil
• 3 slices of cooked ham

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

stuffed Italian wreath bread

Crumble the yeast and add it to lukewarm water. Whisk, then add the olive oil, honey, and salt. Gradually add the flour and semolina, mixing with an electric dough hook. If the dough is too sticky, add more flour. Shape the dough into a ball, cover, and let rise in a warm place for 40 minutes. Roll the dough out into an oval shape and top with mozzarella, cooked ham, and basil. Roll it up longwise and form it into a wreath. Brush the ends with water, dust everything with flour, and let rise for another 30 minutes. After this time, bake in the oven at 175-200 degrees Celsius for about 20-30 minutes. Tip: As a variation, you can also use salami, nuts, honey, feta cheese, etc. for the filling.