• 500 g of 00 flour • 240 g of water • 10 g of fine salt • 80 g of extra virgin olive oil • 8 g of fresh brewer’s yeast • 1 teaspoon of malt • 150 g of tomato puree @mutti • 200 g of cooked ham • 150 g of fontina • Salt and oil to taste
1.We start by pouring the sauce into a bowl, add a drizzle of oil and a pinch of salt, mix well, cover with plastic wrap and leave in the fridge
2.Now let’s dissolve the yeast in the water, add the malt (honey is fine too) and mix everything. Add the flour a little at a time and when all the liquid has been absorbed, add the salt and oil, kneading for about 10/15 minutes, form a loaf, cover it with a dry cloth and let it rise for an hour and a half
3.In the meantime, cut the fontina cheese into thin strips
4.At this point we are going to roll out forming a rectangular sheet of about 60×50 thick a couple of mm, we spread the sauce on half of the surface leaving about a finger free on the edges. We have half of the ham (about 4 slices) and then the fontina, to then close with a final layer of ham
4.Now we close the puff pastry on the stuffed part and seal the edges well, transfer it to a pan lined with parchment paper and prick the surface with a fork so that it does not swell during cooking. Brush with a drizzle of oil, a light sprinkling of salt and bake at 200º for 20 minutes, take out and… Bon appetit
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• 500 g of 00 flour
• 240 g of water
• 10 g of fine salt
• 80 g of extra virgin olive oil
• 8 g of fresh brewer’s yeast
• 1 teaspoon of malt
• 150 g of tomato puree @mutti
• 200 g of cooked ham
• 150 g of fontina
• Salt and oil to taste
1.We start by pouring the sauce into a bowl, add a drizzle of oil and a pinch of salt, mix well, cover with plastic wrap and leave in the fridge
2.Now let’s dissolve the yeast in the water, add the malt (honey is fine too) and mix everything. Add the flour a little at a time and when all the liquid has been absorbed, add the salt and oil, kneading for about 10/15 minutes, form a loaf, cover it with a dry cloth and let it rise for an hour and a half
3.In the meantime, cut the fontina cheese into thin strips
4.At this point we are going to roll out forming a rectangular sheet of about 60×50 thick a couple of mm, we spread the sauce on half of the surface leaving about a finger free on the edges. We have half of the ham (about 4 slices) and then the fontina, to then close with a final layer of ham
4.Now we close the puff pastry on the stuffed part and seal the edges well, transfer it to a pan lined with parchment paper and prick the surface with a fork so that it does not swell during cooking. Brush with a drizzle of oil, a light sprinkling of salt and bake at 200º for 20 minutes, take out and… Bon appetit