Dough
500 g bread flour
1.5 tsp salt
1 sachet active dry yeast
325 ml warm water
2 tbsp olive oil
50 g chopped sun-dried tomatoes
50 g chopped chorizo
Garnish
150 g red tapenade
100 g ricotta
1/2 tsp dried oregano
salt and pepper
In a bowl, combine the flour, salt and yrast. Add the water and oil, knead everything into a soft and smooth dough, add the tomatoes and chorizo, mix, cover and let rise for approx. 1 hour at room temperature.
Combine the tapenade, ricotta and oregano, season.
Roll out the dough onto a little flour into a rectangle of about 24 x 40 cm and brush it with the filling. Roll the dough loosely starting from the short side. Cut the roll in half lengthwise, twist the two strips and place them in a load mold lined with parchment paper. Sprinkle with coarse sea salt. Cover and let rise a second time for approx. 30 min.
Bake for approx. 30 min. in the lower half of an oven preheated to 210C. Take the bread out of the oven, unmold it on a wire rack and let it cool.
