Pane Tuscana with Dolcelatte Cheese
I spent the summer of 2002 in and around Tuscany making bread with local bakers. This bread brings back good memories. The lack of salt in the recipe will be compensated for by the fermentation of the dough. You need to start this the day before.
Ingredients
- 500 g Italian tipo 00 flour plus extra for dusting
- 15 g yeast
- 250 ml water
- 60 mlolive oil
- 150 gDolcelatte cheese
Instructions
- Mix half the flour with all the yeast and 150 ml/1⁄4 pint of the water until you have a thick batter-like consistency.
- Leave to rise for 9 hours.
- Line a baking tray.
- Add the remaining flour and water and the olive oil to the dough and mix in well, then knead for 5 minutes.
- Slowly add the cheese – it will get very messy but persevere, add a little flour if it gets too wet.
- Roll up into a sausage and join the ends together.
- Dust with flour, put on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the bread for 30 minutes, allow to cool a little and serve warm.