Tortano bread with pizza filling
What would the weekend be without pizza? .... No real weekend. I have made a baked bread this time ... a Tortano, Italian bread, stuffed with mozzarella cheese, Italian salami and tapenade. Really good and as usual appreciated. All kinds of pizza is apraciated in my home, especially now, when we, for the second weekend in a row celebrated Easter. The Romanian Easter occurred now (just a week after the Swedish). I got a little curious to know why we in different countries are have different dates of when to celebrate Easter and was told that it is the difference between Western countries and Eastern countries. Easter is always celebrated on the first Sunday after the first full moon after Spring equalization day ..... that apparently occurs earlier in the western world. Sometimes the whole 5 weeks earlier ..... I always thought we celebrated Jesus's resurrection, which should have the same date everywhere......
25 grams of yeast
3 cups lukewarm water
2 tablespoons olive oil
1 tablespoon honey
1 tbsp salt flakes
6 cups flour
tomato sauce (ketchup + chilli + basil + garlic powder) - this is optional, Tortano bread usually do without tomato sauce, but I'd love to have it anyway.
Here's how: Crumble yeast into a bowl with lukewarm water, and add olive oil, salt and honey. Whisk in the flour little by little and knead it to a smooth dough. Cover it with a kitchen towel and let rest for half an hour. Press the dough into a rectangle about 1cm thick. Do not use the rolling pin, otherwise you press the air out of the dough. Add the tomato sauce and sprinkle with the topping. Brush the edges with a little water and roll and shape the bread into a circle. Move it over on a baking sheet lined with parchment paper and let rest under the towel for another half hour. Preheat oven to 250 degrees C. Set the bread and pull down the heat to 200 degrees C. Bake for about 25 minutes.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden