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for the dough
500 g type 1 flour 3.5 g dried brewer’s yeast of ½ cube fresh yeast 280 ml water 25 g extra virgin olive oil 10 g fine salt
for the filling
150 g Speck Alto Adige PGI, cubed 200 g pizza mozzarella (block), grated 1 tbsp. fresh chives, chopped Salt Pepper
preparation
Combine the flour, dried brewer’s yeast (if using fresh yeast, dissolve first), the water and the oil in a food processor bowl.
Knead with dough hook attachment for 8 minutes until the dough is smooth and compact. Form the dough into a ball, place in a lightly-greased bowl, cover with cling film and leave to rest in a warm place for 60 minutes.
Divide the dough in two equal pieces and roll out to two rectangles of approx. 35 x 28 cm. Sprinkle the grated mozzarella, cubed Speck Alto Adige PGI and chopped chives over both rectangles, leaving a border of approx. 2 cm on one of the short sides. Roll up the filled dough, starting from the opposite short side, until you reach the border. Brush the border with a little water and seal. Using a bread knife, cut the roll into slices of approx. 2 cm thick with a bread knife and place on a baking-paper lined tray.
Cover the rolls with a clean tea towel and leave to rest in a warm place for 60 minutes.
Brush each roll with a little water and bake in a preheated oven (static 200°C/ fan 180°C) for 18-20 minutes.
Leave to cool on the tray until warm, then transfer to a wire rack.
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