Italian Stuffed Tortano Bread

This Italian stuffed Tortano bread makes a great meal all by itself. You make a soft dough that you stuff with prosciutto, olives, cheese and herbs and the result is fabulous. It's perfect to bring along on a picnic, or enjoy at home either as a complete meal, or as a side dish next to a salad or bowl of soup.

Ingredients

• 247 g bread flour (2/3 cup)
• 183 g semolina flour (1 cup)
• 3/4 tsp yeast
• 1 tbsp kosher salt
• 1 tbsp honey
• 2 tbsp olive oil
• 266 g water (1 cup)
• 200 g prosciutto
• 200 g Mozzarella cheese
• 1/2 cup olives
• 4 tbsp fresh herbs (basil & parsley for example)

Method:
Combine the flour, yeast and salt. Then add the honey, olive oil and water and stir to combine until you have a soft dough. Cover the dough with plastic wrap and allow to rest for about 30-45 minutes.

On a floured surface, pat down the down into a rectangle, about 3/4 inch thick. Put down about half of the prosciutto in the center (not too far out to the edges), then cheese, olives, herbs and the rest of the prosciutto. Wet the edges of the dough with some water an then pinch the edges together so you have one stuffed log. Make a ring out of the log, and pinch the edges together.

Transfer the ring onto a parchment covered baking sheet and cover with oiled plastic wrap. Let rise for about 30 minutes.

Put the oven at 450 degrees. Once you're ready to bake, put the bread in the oven and lower the temperatures to 400 degrees. Bake for 25 - 35 minutes until it's nice and brown.

Take out of the oven and place the bread on a baking sheet. Handle it carefully at this point, since if you create a hole, some of the cheese may start to ooze out. Let the bread sit for at least 45 minutes, preferably a bit longer before cutting into.