Italian Stuffed Bread Ring
Ingredients
- 4 cups all purpose flour
- 1 tbsp sugar ⓘ
- 4 tsp dried active yeast, dissolved in 5 tbsp lukewarm water ⓘ
- 1 tbsp sea salt, plus extra for sprinkling ⓘ
- 5 tbsp olive oil
- 6 slices prosciutto ⓘ
- 7 oz buffalo mozzarella, torn into pieces ⓘ
- 1/4 cup pimento-stuffed green olives ⓘ
- 4 sprigs fresh basil, few leaves set aside for garnish, remainder roughly chopped ⓘ
- 1 3/4 cups sun-dried tomatoes in oil, drained and halved ⓘ
Instructions
- Mix the flour and sugar in a bowl and make a well in the center. Pour in the yeast water and mix with flour from the edge to a thick paste. Cover and allow to rest in a warm place for 15 mins.
- Add the salt, 3 tbsp oil and 1 cup lukewarm water and knead with the dough hook of a mixer until smooth. Transfer to a floured work surface and knead with your hands for 5 mins. Cover and allow to rest for 30 mins.
- Line a baking sheet with parchment paper. On a floured work surface, knead the dough thoroughly again, then roll out to a 15 x 7 inch rectangle. Arrange the prosciutto, mozzarella, olives, basil and tomatoes along one long side, covering about one-third of the dough. Season with salt and black pepper and drizzle with 1 tbsp oil. Roll the dough up tightly from the long end, then twist into a ring. Brush with 1 tbsp oil and sprinkle with sea salt and dried mixed herbs. Lay on the baking sheet and allow to rest for 20 mins.
- Preheat the oven to 400°F. Bake for 30-40 mins, until a skewer comes out clean, covering with foil if the top is browning too quickly. Allow to cool slightly. Serve warm or cold, garnished with basil leaves.
Nutrition & Diet Analysis (per serving)
464
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).