Tortano with goats’ cheese and salami recipe

Ingredients

• 1 portion tortano
• 4½ oz (125 g) mozzarella cheese
• 4 oz (100 g) chèvre or other similar goats’ cheese
• 1 handful mixed olives, stoned and chopped
• 1 handful red cherry tomatoes, halved
• 3 sprigs rosemary, leaves stripped and finely chopped
• 7 oz (200 g) salami
• Freshly ground black pepper

1. Make the tortano according to the basic recipe.
2. Slice the mozzarella, crumble the chèvre, stone the olives, halve the tomatoes and finely chop the rosemary.
3. Layer all the ingredients over the dough.
4. Brush the edges of the dough with water and roll it into a thick sausage shape. Shape it into a wreath.
5. Preheat the oven to 250°C (500°F/gas 10).
6. Place the wreath on a tray lined with baking parchment, flour the bread and let it rise under a cloth for around 30 minutes.
7. Put the tray in the oven and lower the temperature to 200°C (400°F/gas 6). Bake the bread for around 35 minutes and let it cool on a cooling rack.