BREAD - Salami and Cheese Rolls

By Aemelia

Ingredients

• Sponge:
• 1/8 teaspoon dried yeast
• pinch of sugar
• 125 g all purpose flour
• Dough:
• 1/2 tablespoon olive oil
• 1/2 large onion, finely diced
• 1 1/4 teaspoons dried yeast
• pinch of sugar
• 2 cups + 2 tablespoons (300g) all purpose flour
• 1/4 teaspoon table salt
• freshly ground black pepper, to taste
• 30 g unsalted butter, softened
• 70 g salami, finely chopped
• 2 tablespoons fresh oregano leaves, coarsely chopped
• 100 g fresh mozzarella, grated

Details

Adapted from technicolorkitcheninenglish.blogspot.com

Preparation

Step 1

Make the sponge: combine the yeast, sugar and 1 tablespoon warm water in small bowl, stand for 10 minutes or until foamy. Add 1/3 cup (80ml) warm water and the flour and stir for 2 minutes or until smooth. Cover with plastic wrap and stand for 3 hours or until doubled in size. Starter can be refrigerated at this stage and brought to room temperature before using.
In the meantime, heat the olive oil in a small saucepan over medium-high heat. Add the onions and cook until fragrant and beginning to brown. Remove from the heat and cool completely.

Dough: combine yeast, sugar and 2 tablespoons warm water in the large bowl of an electric mixer and stand for 10 minutes or until foamy. Add starter and, using the dough hook, mix for 4-5 minutes or until smooth. Add butter and combine. Add onion, salami and oregano and mix until well combined. Add the flour, salt and pepper and knead for 3 minutes or until shiny and elastic. Transfer to a lightly oiled bowl, turn to coat, cover with plastic wrap stand for 1 hour or until doubled in size.
Preheat oven to 200°C/400°F. Lightly brush with oil a 25cm (9in) round cake pan.
Knock back dough, turn onto a floured surface and roll out dough to a 50x30cm (20x12in) rectangle, scatter the mozzarella over the dough, then roll into a cylinder beginning with the longer side. Cut into 8 pieces and place, cut-side down, onto the prepared pan. Cover with plastic wrap and stand for 30-40 minutes, then bake for about 25 minutes or until golden. These are delicious warm drizzled with extra-virgin olive oil and reheat really well – keep in an airtight container for up to 2 days.

Makes 8