This stuffed bread recipe is the perfect picnic food - the filling is baked right into the bread, so all you need to do is slice the bread to get the perfect lunchtime meal. You can fill tortano with anything, really - ham and cheese, mixed grilled veggies such as peppers and courgettes, sausage, chorizo or even with chocolate.
- 275g strong bread flour
- 175g durum wheat flour
- 2 tbsp. olive oil
- 1 1/2 tbsp. sea salt
- 1 tbsp. honey
- 300ml lukewarm water
- 15g fresh yeast
Crumble the yeast into a bowl. Add the water, oil, honey and salt and stir until the yeast dissolves. Gradually mix in the flours, mixing and kneading until you have an elastic, smooth dough.
Cover the dough with a cloth and leave it to rise for about 40 minutes until doubled in size. Press the dough into a rectangle of about 1cm thick. Spread the filling of your choice over the dough and leave a border of about an inch round the edges. Brush those edges with water, then roll the dough over the filling and into a sausage (it will look like a swiss roll from the ends). Shape the sausage into a circular shape, twisting the sausage a couple of times so you end up with a twisted circle of bread. Seal the join with a little more water and press together.
Place the loaf onto a piece of baking parchment. Sprinkle with flour, slide onto a baking tray and cover with a cloth. Leave to rise for another 30 minutes.
Remove the cloth and place into a 250C preheated oven. Immediately turn the heat down to 200C and bake for around 35 minutes until golden. Leave to cool on a wire rack.