Baking and blogging have both been a bit on the quiet side recently as I’ve been on a late summer break to get a last burst of sun before Winter starts to set in. LSH and I have spent the last week on Menorca doing as little as possible. The island was lovely but unfortunately the most exciting bread on offer was a baguette (it was either that or a miserable looking white sliced…)
The nearest we got to a decent baked item was from a small bakers in Mao where we had a couple of delicious pastries and a coil of sweet bread liberally dusted with icing sugar.
So on my return I’ve come up with a “Spanish” bread of the kind I wished I’d seen over there. This is a spicy bread stuffed with Serrano ham, manchego cheese and chilli stuffed olives to counteract the Yorkshire autumn we’ve come back to.
To 375g of strong white flour add 1/2 heaped tsp of salt, 3/4 tsp of yeast, 1 tsp of chilli flakes and 1tsp smoked paprika. Stir in 40g of extra virgin olive oil and 235g of water. Knead until silky and leave for an hour.
Roll out the dough into a rectangle 30-35cm wide and about 5mm deep. Line it with 5 slices of Serrano ham. Coarsely grate manchego cheese over the top to taste ( I used about 150g). Keep some cheese to one side. Roughly chop 75g of olives stuffed with chillies. Tap them with kitchen paper to remove any excess water and scatter over the cheese.
Leave to proof. When ready, wash with beaten egg and finely grate some manchego cheese over the top. Bake at 200C for 35-40 min, turning down to 180C for the last 15 min.
I apologise for the fact that mine looks a bit doughy – I had to take it out 5 min earlier than I wanted as LSH was prowling. Nor would he wait for it to cool which didn’t help its texture. It didn’t affect the taste though which has a definite kick from the chillies both in the dough and the filling. The next door neighbour has already put in a request for seconds. Hopefully I’ll get to leave it the oven for longer next time.