MENU
for the dough
500 g type 1 flour 3.5 g dried brewer’s yeast of ½ cube fresh yeast 280 ml water 25 g extra virgin olive oil 10 g fine salt
for the filling
150 g Speck Alto Adige PGI, cubed 200 g pizza mozzarella (block), grated 1 tbsp. fresh chives, chopped Salt Pepper
preparation
Combine the flour, dried brewer’s yeast (if using fresh yeast, dissolve first), the water and the oil in a food processor bowl.
Knead with dough hook attachment for 8 minutes until the dough is smooth and compact. Form the dough into a ball, place in a lightly-greased bowl, cover with cling film and leave to rest in a warm place for 60 minutes.
Divide the dough in two equal pieces and roll out to two rectangles of approx. 35 x 28 cm. Sprinkle the grated mozzarella, cubed Speck Alto Adige PGI and chopped chives over both rectangles, leaving a border of approx. 2 cm on one of the short sides. Roll up the filled dough, starting from the opposite short side, until you reach the border. Brush the border with a little water and seal. Using a bread knife, cut the roll into slices of approx. 2 cm thick with a bread knife and place on a baking-paper lined tray.
Cover the rolls with a clean tea towel and leave to rest in a warm place for 60 minutes.
Brush each roll with a little water and bake in a preheated oven (static 200°C/ fan 180°C) for 18-20 minutes.
Leave to cool on the tray until warm, then transfer to a wire rack.
Ready to try something new?
See more Speck recipes ...
Speck Alto Adige and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!