The colder it gets the more I’m turning to my oven for ideas on how to keep warm when out and about in said cold! Having a handful of something tasty and warm to pull on when you reach the end of a wind-swept pier is about as heart warming as it gets. These beauties serve just that purpose – small enough to pop in a shoulder bag and packing a serious flavour punch – the only real draw back with these is that you will be fighting off hungry sea gulls and other pier walkers asking where you bought them……smugness to follow.

Makes 4 rolls

500 grms strong white bread flour

300 grms luke warm water

A few glugs of olive oil

2 packs fast acting yeast

2 tps salt flakes

1 sprig fresh rosemary

8 tbs Ricotta cheese

8 slices of good quality Serrano Ham

3-4 overly ripe tomatoes – sliced thickly

So this is a ‘from scratch’ dish – kick off by making the bread.

Combine the flour, yeast, olive oil and water in a large mixing bowl. Bring together with your fingers to form a dough – sling out onto a floured surface and knead well (minimum 15mins). Bring the dough into a ball then back into the mixing bowl, cover with  tea towel and leave to rise for a couple of hours….it can go over night if you want.

Turn the dough out onto your work top and knock it back – hit it to get the air out then divide into 4 equal parts. Roll each part into a ball then flatten to about 1/2 cm, they will look like mini pizza bases.

Next brush a little oil on each and scatter over some rosemary and salt flakes – we’re some what in Focaccia territory here by the way. Then, in a line north to south lay on 2 slices of Serrano, 2 tbs spoons Ricotta and then 2-3 slices of tomatoes then pull up the two sides of the dough to cover the filing:

 

Finally brush the rolls with olive oil, scatter over more salt flakes and bake in a high oven (about 200c) for 30mins or until the bread rises and is a golden brown.

Done deal – these will be oozy and sweet with a salty kick, perfect wandering food…….