Stuffed Ugly Bread

Serves 6

As the name suggests, it's not pretty, but it tastes damn good. Originating from a Jamie Oliver recipe, you can experiment with different ingredients such as adding pitted olives or cooked onions. It's great served hot or at room temperature, so ideal for picnics. Best eaten with your hands!

The finished product!

Ingredients

For the dough

600gms strong flour

2 x 7gm packets dried yeast

400ml warm water

30ml extra virgin olive oil

20ml milk

1 tsp sugar

1/2 tsp sea salt

extra flour on hand for kneading and dusting

For the stuffing

12 slices prosciutto

12 slices mild salami

4 hard boiled eggs

1 handful washed basil leaves

1/2 punnet cherry tomatoes, halved

8 baby bocconcini

1 cup grated cheddar cheese

1 cup grated provolone cheese

1/2 cup grated parmesan cheese

Method

Pour 100ml of the warm water into a small bowl and add the yeast and sugar. Stir thoroughly and allow to stand for 30 minutes. Place flour and salt into a large mixing bowl. Pour in the water / yeast mix that should have foamed up by now and add the remaining water, milk and olive oil. Mix together thoroughly with a wooden spoon. If it's a little dry add a little more water. It doesn't matter if it's a little bit sloppy as you can add more flour during the kneading process.

Have a small bowl of flour set aside ready to use for the kneading process. Spoon the dough mix onto a smooth bench that's been dusted well with flour. sprinkle some flour over the top and start kneading with your hands, working the dough with the palms of your hands for at least 5 minutes, adding a sprinkle of flour as you go. You want to get the dough to a nice elastic feel that's not sticky at all.

Once kneaded, place the dough into a lightly oiled, large mixing bowl. Sprinkle a little flour over the top and cover the bowl with plastic wrap. Allow to stand for 2 hours. Place dough back on the flour dusted work bench and flatten out. Fold the dough over once, turn 90 degrees and fold again. Place it back in the bowl and leave for another 30 minutes.

Place dough back on the floured work bench and roll it out lengthways to make a long rectangular shape approximately 80 cm in length. 

Start adding your ingredients in layers starting with the prosciutto, then salami, basil, tomatoes, eggs (broken up), and finally the cheeses.

Once all the ingredients have been layered on top of the dough, fold the sides over on top and pinch them together to seal the dough. Now snake the bread into a large wheel shape. Transfer onto an oiled baking tray. Turn your oven on to 180 C (fan forced setting) and allow the loaf to stand for a further 15 minutes.

Place into the hot oven and cook for approximately 30 to 35 minutes or until golden brown. Remove from the oven and allow to stand for 5 minutes before eating.