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 ...
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck