Ham and cheese pinwheels - Stefano Faita
This recipe puts a nice Italian spin on the ham-cheese duo with the addition of olives, Parmesan, prosciutto cotto, and fresh herbs.
Ingredients
- 390 ml (1½ cups + 1 tbsp) warm water
- 15 ml (1 tbsp) sugar
- 11.25 ml (2¼ tsp) active dry yeast (1 packet)
- 540 g (about 4½ cups) all-purpose flour (more for flouring work surface)
- 10 ml (2 tsp) salt
- 30 ml (2 tbsp) Stefano extra-virgin olive oil (more for oiling the bowl)
- 175 g (1 pack) sliced prosciutto cotto or ham
- 250 ml (1 cup) green or black olives, pitted and chopped
- 250 ml (1 cup) mozzarella, grated
- 60 ml (¼ cup) mixed fresh herbs (thyme, rosemary, sage), finely chopped
- 60 ml (¼ cup) Stefano extra virgin olive oil, for brushing
- 125 ml (½ cup) Parmesan, finely grated
- Freshly ground black pepper, to taste
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