Rustic filled bread

See the recipe by Lucia Di Tommaso

Blog: Pasticci & Pasticcini di Lucy

Molino Soncini Cesare stone-milled type-1 Strong flour500g
white yogurt 125g
extra-virgin olive oil50ml
sugar1 teaspoon
fresh beer yeast10g

Ingredients for the filling/topping

125 cooked ham (finely chopped), 80g Emmenthal cheese (finely chopped), 100g ricotta cheese


Melt the yeast in the milk. In a pot, mix together the flour, egg, yogurt, oil, sugar and the milk, adding the last one bit by bit. When well mixed, add the salt. Work together again well, and leave to rest until it doubles in volume.
Once risen, roll your dough out on a floured surface to 3mm. With a food ring mould, cut small discs out of the dough, about 8cm in diameter. Place a small quantity of your filling (all worked together) on one side of each disc, fold the two sides together, leaving the filling slightly exposed, and then fold the two ends backwards and underneath. Take the last three flowers thus formed, and fold the edges of each onto the others, creating a line of three.
Place each "flower" in a baking tray lined with oven-proof paper, forming concentretic circles. In the middle, place your line of three conjoined flowers. Leave to rise for 40 minutes, and then bake in a pre-heated oven at 180°C for another 40 minutes. When you serve your filled loaf, remove the conjoined piece, which is a portion in itself!


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