Christine's stuffed party bread

Ingredients for 1 servings:

• 500 g spelt flour, plain
• ½ tbsp sugar
• ½ tbsp salt
• 3 tbsp pizza seasoning
• 1 packet of dry yeast
• 3 tbsp olive oil
• 1 tbsp vinegar
• 250 ml water, warm
• 10 slice(s) ham, (raw ham San Daniele) thinly sliced
• 10 cloves garlic, pickled in oil
• 150 g cheese, grated (Gouda mixed with mountain cheese)
• some basil
• 3 tbsp olive oil, for spreading on the bread
• 90 g cheese, grated (Gouda mixed with mountain cheese)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

For the dough, first mix the dry ingredients together and then add the wet ingredients. Process the dough in the food processor; the dough should still be sticky, but this will make the bread fluffier. Then sprinkle a bowl with flour, shape the dough into a ball and place it in the bowl. Sprinkle the top with more flour. Cover and let it rise in a warm place for one hour until the dough has doubled in size. Then flour the work surface well and roll out the dough to a thickness of about 3-4 mm, forming a rectangle measuring approximately 50 x 40 cm. Since the dough is sticky, make sure you use enough flour, otherwise it will stick to the work surface and/or the rolling pin. Then cover the dough with the raw ham, then add the 150 g of grated cheese, then the chopped garlic, and finally the basil leaves. Now we roll the dough into a log, starting from the narrower side. Oil the log with plenty of olive oil, and then add the remaining grated cheese. Now we place them on a baking sheet lined with parchment paper and let the bread rise for another half hour. We preheat the oven to 220°C and place the bread on the middle rack for about 25 minutes. We think the bread tastes best warm, but it’s also delicious eaten cold. Of course, there are no limits to your creativity when it comes to fillings. Just experiment and enjoy!