FIRST STEP
3 c Flour
1/2 c Corn meal (polenta)
2 Tabls quick yeast (or 1/2
-cube fresh yeast 30 grams)
1/2 ts Each salt and sugar
1 c Water (up to 1-1/2)
-SECOND STEP-
1 Jar Dried tomatoes in oil (
-you do not need to use all)
1 Box Goet cheese Cammambre
100 g Mozzarela cheese
1 Fresh bunch Basil
Fresh ground pepper
Source : From my mother with love & more. My collection.
1st step: In your electric mixer put all Ingredients – But the water. Mix
with Yeast dough hook and start pouring the water till you get soft and
Alastic dough. Continue to kneed for another 5 minutes ( Dough should not
stick to bowl), With oily hand ,cover dough completely with oil and some
around the bowl. Cover with nylon seal wrap and some towels and leave it to
double it self ,about 1 1/2 hours in warm place out of draught.
You really don’t have to be an expert to prepare this dough.
2nd Step: Directions:
When dough is ready to use, Punch down dough and transfer to floured board.
Kneed few time and roll out a rectangle leaf. Brush some of the tomato’s
oil over the dough.put some tomatoes over the dough, do not cut them. Cut
big pieced of the goat cheese, (You don’t have to use all)put over the
tomatoes it does not need to cover them all. On top cover with the Basil.
do not cut them. On top of all cut pieces of muzzarella cheese,again not
small pieces. Ground some fresh pepper. Turn some the dough from the sides
in and start rolling away from you, Try and roll it tied.
Put the roladde on baking sheet that is cover with baking paper and on top
sprinkle some of the Polenta so it wan’t stick. Cover with some towels and
leave to rest for 20 minutes.
Bake it pre heated 350 – 375 F hot oven for 35 – 40 minutes.
Transfer to a rack immediately and cool.Keep in nylon bag for next day use.
Yields
1 Servings