Tortano…filled bread or rolled Pizza?

Back from an inspiring weekend with the girls in Paris.

No baking & learning this time, but enjoying the company, the city &… lots of nice food.

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One of the places I always wanted to go to and somehow never managed to, is Rose Bakery and it was all I hoped for;) I’m in love with that place and as I observed the (totally international) staff, cooking, baking and just generally working their b… off I was imagining what it would be like to work there & live in a small cozy flat nearby…I guess it would be a wonderfully stressful experience;)

I admire everybody’s welcoming manner considering how packed the place was and how crazy our style of having brunch. Showing up at different times, wanting to share a table, not fitting on one though and ordering our way chaotically up and down that menu! In the unlikely case that you (Rose Bakery elves)  will read this, you made my day;)

So it has to be a recipe today that is fit for brunch.

The inspiration comes from Leila Lindholm’s book that I own in dutch since, holding the copy in my hands in a shop in Brussels, I convinced myself that I am perfectly able to read enough dutch to comprehend a recipe…I recently bought a second copy in a language I actually do understand perfectly well;)

Ingredients:

15g baker’s yeast

300 ml warm water (not hot, that would kill the yeast)

3 tbsp olive oil

1 tbsp honey

1 & 1/2 tbsp salt

170g durum wheat flour (also used in making pasta)

250g whole grain spelt flour

Put all the ingredients into a bowl and make sure the salt and yeast do not touch until you actually mix everything together. Salt kills yeast!

Cover the dough and set it side to rise for about half an hour.

Then work the dough and roll it out into a long shape that you can fill with the vegetables, cheese …of your choice. I went for courgette, dried & fresh tomatoes and some mozzarella. 

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Roll the dough with the filling inside and close by using some water like glue on the edges and form into a circle.

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Let this rise again for half an hour while preheating th oven at 250°C.

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Just before putting the tortano into the oven reduce the heat to 200°C and bake for 35 minutes (more or less).

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The perfect side for a wintery soup or a salad!

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Eat well

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