John Myers
Contents
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Ingredients
For the dough:
- 300 g Wheat flour, type 405
- 150 g Lukewarm water
- 1 tsp Salt
- 1 tsp Sugar
- 15 g Dry yeast
- 2 tbsp Olive oil
For the filling:
- 120 g Boiled ham, thinly sliced
- 120 g Leerdammer, nutty, cut
- 2 medium sized Tomatoes, fully ripe
- 1 medium-sized Onion, brown
- 2 Hot peppers, green, pickled, (from the glass)
- 8 Olives, brown
- 4 Pinches Herbal mixture, Italy, rubbed
- 4 Pinches Salt and pepper, freshly ground
Instructions
- Dissolve the salt, sugar and the yeast in lukewarm water. Then add the mixture to the flour and knead everything into the dough. Add the oil when the batter takes on a crumbly texture. Knead the dough into a supple, smooth dumpling in 12 minutes. Cover the dough and let rise in a warm place for about 60 minutes.
In the meantime:
- Wash the tomatoes, peel them, quarter them lengthways, remove the seeds and cut the quarters lengthways into strips approx. 6 mm wide and mix them with salt, pepper and the spices. Cap the onion at both ends, cut in half lengthways and peel. Cut lengthways into thin slices and separate the rings from each other. Quarter the peppers lengthways and cut to the length of the tomato pieces (8 strips are required). Quarter the brown olives lengthways.
- Preheat the oven to 200 degrees.
- Then roll out the dough into a roll approx. 5 cm thick and cut it into 4 equal parts. Roll out each piece of dough into a flat cake measuring approx. 20 x 12 cm. Place 2 strips of ham and cheese on top, spread the tomato and pepper strips on top, add the olive pieces and onion strips. Scatter the herb mixture, salt and pepper over the top. Roll up the dough pieces, press down on the ends and close the sides tightly so that the cheese does not run out during baking.
- Bake light brown on medium heat at 200 degrees for about 30 minutes. Allow to cool a little in the oven, take out of the oven, cut in half crosswise if necessary, place in a serving bowl, serve warm and enjoy.
