Tortano Bread

    1 hour 30 min

    Tortano bread is the perfect bread for the picnic basket or a buffet as it can be stuffed with all sorts of cheeses and cold meats. It originates in the Naples region in Italy. It is unbelievable delicious and filling and also really easy to vary. You can make the bread in a flash and then just choose a filling from among your favourite ingredients. If you like this recipe - you can find more just like it in my new book 'One More Slice'. See footnote for more details.

    Leila Lindholm

    6 people made this

    Makes: 1 round loaf of bread

    • 15g fresh yeast
    • 300ml lukewarm water
    • 2 tablespoons olive oil
    • 1 tablespoon honey
    • 1 1/2 tablespoons sea salt
    • 175g durum wheat flour
    • 275g strong bread flour

    Prep:15min  ›  Cook:35min  ›  Extra time:40min proofing  ›  Ready in:1hr30min 

    1. Crumble the yeast into a mixing bowl and dissolve it in the water, olive oil, honey and sea salt.
    2. Mix in the flours a little at a time; knead until the dough becomes elastic (about 10 minutes).
    3. Let it rise in a bowl under a cloth, until it doubles in size, about 40 minutes.
    4. Press the dough into a rectangle shape about 1cm thick. Don't roll it because the air will be pressed out of the dough.
    5. Fill the dough with the filling of your choice ( such as proscuitto, mozarella and fresh basil or feta cheese and olives).
    6. Brush the edges of the dough with water and roll it into a long sausage shape, then shape into a wreath.
    7. Preheat the oven to 250 degrees C/ gas mark 10.
    8. Place on a tray lined with baking parchment, flour the bread and let it rise under a cloth for about 30 minutes.
    9. Put the tray in the oven, and lower the temperature to 200 degrees C / gas mark 6. Bake fr around 35 minutes and let it cool on a cooling rack before slicing.

    About my book:

    One More Slice is published by New Holland Publishers, price £12.99.

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