BREAD OF MINHOFUMEIRO SMOKED BELLY

INGREDIENTS
For the bread dough:
500g wheat flour
25g baker’s yeast
7g salt
Lukewarm water as needed

For the filling:
1dl olive oil
200g onion
400g laminated Smoked Belly
400g laminated Smoked ‘Presunto da pá’ (sort of ‘Picnic Gammon’)
Pitted green and black olives to taste

PREPARATION
Bread dough:
In a bowl put the wheat flour, make a hole and in the center of it, put the baker’s yeast and salt. Gently add lukewarm water. Knead very well, forming a ball, make a cross cut with a knife and let it rise for about half an hour in a warm environment. Knead again by adding a little lukewarm water until the dough comes off the bowl. Knead it well, form a ball and make a cross cut with a knife. Cover it with a cloth and let it rise to triple volume in a warm place. When it is ready to use, roll it out on a previously floured table and divide into two portions. Place one of the pieces on a baking tray. Reserve the rest.

Filling:
Braise the onion (in half-moons) with olive oil and let it brown a little, add the olives and mix everything very well. Remove from heat and let it cool. Place the onion with the olives on the bread dough, on top put the slices of Smoked Belly and the ‘Picnic Gammon’. Cover with the remaining bread dough. Brush with olive oil and let it ferment for half an hour in a warm environment (23ºC). Bake at 160ºC for 20 minutes. Serve very hot.

*Winter Recipe