MENU
Preparation
Mix the flour with the yeast. Add the water and oil and mix in a bowl with a spoon. Add the salt and knead. Put in a bowl or large container and leave covered to rise in the refrigerator for at least 12 hours. Chop the herbs and mix with the oil. Remove the dough from the bowl and place on a baking sheet covered with baking paper. Sprinkle with olive oil, onion, salt flakes, thyme and rosemary. Bake at 180°C for 35 minutes. Remove from oven and immediately add the slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.