1 big bunch of fresh oregano or thyme (60g), ideally the flowering kind
60g Parmesan cheese
extra virgin olive oil
1 tablespoons white wine vinegar
2 x 125g balls of buffalo mozzarella cheese
200g scamorza (smoked mozzarella cheese)
2x garlic optional
Basil optional
Roasted peppers optional
Soak the capers in a bowl of water.
Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into
300ml of lukewarm water, then gradually pour it into the well, stirring and bringing in the flour
from the outside to form a dough.
Knead on a flour-dusted surface for 10 minutes, or until smooth and springy.
Place in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 2 hours, or until doubled in size.
Meanwhile, destone the olives, then pound with the drained capers, half the oregano leaves and a pinch of sea salt in a pestle and mortar until you have a rough paste.
Finely grate in the Parmesan, add a couple of pinches of black pepper, then muddle in 6 tablespoons of extra virgin olive oil and the vinegar.
On a flour-dusted surface, pull or roll the dough out to a rectangle about 30cm x 60cm.
Spread the smashed-up olive mixture all over the dough, then randomly tear over the mozzarella and scamorza. Starting from one of the longest sides, roll it up into a giant sausage.
Lightly oil a large baking dish or ovenproof pan and dust with a little flour, then either use your hands to squeeze
and tear the dough or cut it into rough 5cm pieces, placing them swirl side up in the pan.
Poke the remaining oregano sprigs in and around, then drizzle with a little olive oil.
Leave to prove for 1 hour, or until doubled in size.
Preheat the oven to 200ºC.
Gently place the dish in the middle of the oven for 30 minutes, or until the bread is golden.
Leave to rest for at least 15 minutes before tucking in
1 comment
serves 8-10
4 tablespoons baby capers in brine
500g strong bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
1 tablespoon olive oil
300ml water
250g large green olives
1 big bunch of fresh oregano or thyme (60g), ideally the flowering kind
60g Parmesan cheese
extra virgin olive oil
1 tablespoons white wine vinegar
2 x 125g balls of buffalo mozzarella cheese
200g scamorza (smoked mozzarella cheese)
2x garlic optional
Basil optional
Roasted peppers optional
Soak the capers in a bowl of water.
Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into
300ml of lukewarm water, then gradually pour it into the well, stirring and bringing in the flour
from the outside to form a dough.
Knead on a flour-dusted surface for 10 minutes, or until smooth and springy.
Place in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 2 hours, or until doubled in size.
Meanwhile, destone the olives, then pound with the drained capers, half the oregano leaves and a pinch of sea salt in a pestle and mortar until you have a rough paste.
Finely grate in the Parmesan, add a couple of pinches of black pepper, then muddle in 6 tablespoons of extra virgin olive oil and the vinegar.
On a flour-dusted surface, pull or roll the dough out to a rectangle about 30cm x 60cm.
Spread the smashed-up olive mixture all over the dough, then randomly tear over the mozzarella and scamorza. Starting from one of the longest sides, roll it up into a giant sausage.
Lightly oil a large baking dish or ovenproof pan and dust with a little flour, then either use your hands to squeeze
and tear the dough or cut it into rough 5cm pieces, placing them swirl side up in the pan.
Poke the remaining oregano sprigs in and around, then drizzle with a little olive oil.
Leave to prove for 1 hour, or until doubled in size.
Preheat the oven to 200ºC.
Gently place the dish in the middle of the oven for 30 minutes, or until the bread is golden.
Leave to rest for at least 15 minutes before tucking in