A pizza-style bread recipe stuffed with tomato passata, fontina cheese and speck ham. The perfect picnic fodder.
1 quantity bread dough
Plain flour for dusting
7 tbsp tomato passata
5 slices speck (a northern Italian smoked ham) or prosciutto
150g fontina cheese, thinly sliced (or use firm mozzarella)
2 fresh rosemary sprigs, leaves chopped, plus extra to garnish
Extra-virgin olive oil for brushing
01.Make the bread dough as in this recipeto the end of step 4. Heat the oven to 200°C/ 180°C fan/gas 6.
02.Roll the dough out on a lightly floured work surface to form a rectangle about 40cm x 30cm and just under 1cm thick. Spread over the passata in a thin layer, leaving a 2cm border around the edges. Lay the ham and cheese evenly on top. Scatter over the rosemary. Starting from one of the short ends, roll the dough up tightly like a swiss roll.
03.Sit the dough on the work surface, seam side down, and press down gently to seal. Brush all over with oil, then carefully lift onto a floured baking sheet and bake for 35-40 minutes until puffed and golden. Cool until just warm, then sprinkle with extra rosemary and slice.