- 10 g instant yeast sachet
- 1/4 t caster sugar
- 375 ml warm water
- 1 T extra virgin olive oil
- 240 g flour
- For the filling:
- 2 T tomato paste
- 1 t water
- 1 t sugar
- 2 t garlic, crushed
- 1 rosemary sprig, finely chopped
- 15 g fresh basil, finely chopped, plus extra to garnish
- 6–7 slices Parma ham or Black Forest ham
- 6 baby plum tomatoes, sliced
- 10 black olives, pitted and halved
- 100 g mature Cheddar cheese, grated
- 1 fresh buffalo mozzarella ball
- Freshly ground black pepper, to taste
- 1 egg, beaten
- 20 g Parmesan, plus extra for serving
Dissolve the yeast and sugar in the warm water and add the olive oil.
Add the flour and mix using a wooden spoon until the dough comes together in a ball. Turn out onto a lightly floured surface and knead for 10 minutes or until the dough is soft and elastic.
Place the dough into a clean, lightly oiled bowl, cover with clingwrap and leave to rise for 1 hour in a warm place, or until the dough has doubled in size.
Preheat the oven to 180°C. Once the dough has risen, roll it out on a lightly floured surface into a rectangle 1 cm in thickness.
To make the filling, mix the tomato paste, water, sugar, crushed garlic, rosemary and basil in a small bowl, then evenly spread over the dough.
Arrange the slices of ham on top, followed by the tomatoes and olives. Sprinkle with the Cheddar cheese, break the mozzarella into chunks and arrange evenly on top. Season with black pepper. 6
Roll up the dough to form a log shape, place on a greased baking tray and brush with the beaten egg and grate over the Parmesan.
Bake for 20 to 30 minutes, slice and serve warm topped with more grated Parmesan, fresh basil leaves and your favourite glass of wine.
Cook's note: You can use any filling – roast sweet peppers, feta and smoked chicken or even a sweet version filled with grilled figs, Gorgonzola, brown sugar and toasted pecan nuts.