- 0.25 tsp. salt
- 1 onion, finely chopped
- 1 tbsp. olive oil
- 1 tbsp. fresh rosemary needles
- 2 clove of garlic, finely chopped
- a little cayenne pepper
- 2 pinches sugar
- 0.5 cube yeast (approx. 20 g), crumbled
- 3 tbsp. white wine
- 500 g hard wheat flour
- 2 tbsp. rosemary, chopped
- 3 dl carbonated mineral water
- 120 g mortadella slices, cut into thin strips
- 250 g tomatoes, cut into small cubes
- 75 g soft dried tomatoes, cut into strips
- 75 g black olives, pitted, cut into pieces
- 3 tbsp. capers
Place the flour in a bowl and create a trough in the middle. Stir the yeast into the wine in the trough to create a thin paste and dust with a little flour. Set aside until the paste begins to froth (approx. 30 min.). Add the rosemary, salt, oil and mineral water to the flour, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
Fry the Mortadella, onion and garlic, without any oil, in a non-stick frying pan for approx. 2 mins. Add the tomatoes, continue cooking for approx. 5 mins. and season. Leave the mixture to cool. Cover and set aside the olives and capers.
Shape: Coat the ring-shaped cake mould with olive oil and scatter with rosemary leaves. Sprinkle a little flour on the work surface and roll out the dough to a rectangle (each approx. 40 x 48 cm). Distribute the filling over the dough. Scatter over the set aside olives and capers. Roll the dough up from the long edge and halve lengthways. Individually twist both pieces of dough into spirals from the ends to the middle, place on top of each other in the prepared cake tin and leave to rise for approx. 30 mins. more.
Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove and turn out onto a baking tray. Finish off in the oven for approx. another 10 mins.
- Mini Bites / Finger Food
- 3h 35 Preparation/cooking time: ca. 60m + Bake: ca. 35m + Allow to rise: ca. 120m
- Servings For 16 pieces
- Nutrition 180 Kcal