Rolled Italian Potato Bread

Name: Rolled Italian Potato Bread
Yield: Serves 4
Cuisine: Italian
Ingredients: 400 g (14 oz) strong white flour; Coarse salt and freshly ground black pepper; 1 teaspoon salt; 150 g (5 oz) mashed potato (made without any butter, milk or cream); 350 ml (12 fl oz) lukewarm water; 25 g (1 oz) fresh yeast; 150 g (5 oz) mozzarella cheese, diced; 250 g (9 oz) cooked new potatoes, sliced; 150 g (5 oz) thinly sliced prosciutto; 10 basil leaves; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This stuffed bread is packed full of sunny Italian flavours. It makes great picnic food Left unrolled, it can be cooked like a pizza.

Ingredients

25 g (1 oz) fresh yeast
350 ml (12

Europe
Italy
Mediterranean
Bread

Method

Mix the yeast with the warm water. Sift the flour and salt into a bowl and stir in the mashed potato. Make a well in the centre, add the yeast liquid and mix to make a fairly soft dough. Turn out onto a floured surface and knead for about 10 minutes, until smooth and pliable.

Place in a clean bowl, cover with a cloth and leave in a warm place for 1-1½ hours, until doubled in size.