Tortano

Beautiful Italian bread, ideal for a picnic ........

Preparation steps

Melt the yeast in a large bowl with water, olive oil and salt.
Knead the durum wheat flour in a bowl and add the smooth flour little by little until you get an elastic dough. Leave the dough in the heat to double (about 30-40 minutes).
Roll out the dough with your fingers in a rectangular shape (but not with a rolling pin) about 1 cm thick.
On the surface of the dough, first compare the prosciutto, then the cheese, then the olives and basil, and finally the prosciutto again.
Cover the mozzarella well with the top row of prosciutto so that it does not leak during baking.
Coat the ends of the dough with water, then fold the dough first into a roll, and then roll into a wreath.
Preheat the oven to 250 C.
Place the wreath on a baking sheet lined with baking paper, sprinkle the wreath with flour, cover it with a kitchen towel and leave it warm until it doubles in size (about 30-40 minutes).
Place the Tortano to bake in a preheated oven and immediately reduce the temperature to 200C. Bake for 25 minutes. Remove the baked cake from the pan and immediately transfer to a wire rack to cool (do not cover with a cloth).

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