Preparation time: 30 minutes
Cooking time: 25 minutes
- 400g Self Raising Flour
- 1 tablespoon sugar
- 1 tablespoon oregano
- 1 teaspoon salt
- 7g fast action dried yeast
- 300ml warm water
- 1 tube tomato puree
- Sliced hard gouda
- Chopped Peperami Sticks
- Fresh Basil
- Salad leaves, to serve
Step 1
Take 400g self raising flour, a tablespoon of sugar, a tablespoon of oregano, a teaspoon of salt and 7g
fast-action dried yeast. Mix in a bowl, form a well and add slowly 300ml of warm water. Mix again then turn out onto a work surface and knead for around 10 minutes before leaving, covered in a bowl to prove until doubled in size.
Step 2
Spread the dough out into a 25x35cm-ish rectangle and cover the top with a layer of tomato puree, some sliced hard cheese and some chopped Peperami sticks. Top with some fresh basil.
Step 3
Oil a loaf tin. Slice the dough into 8 squares then fold each square over on itself and place, open side up in the loaf tin. Cover and prove until double in size then cook at 180 for 25 mins.
Step 4
Allow to cool before tearing apart and enjoying with the rest of your Peperami snacks!