Serrano and Ricotta bread rolls

Stuffed bread
Serrano ham and Ricotta rolls

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:

 

Serrano Ham
Stuffed before baking

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…….

 

 

 

 

 

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