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  • 1 dsp dry yeast
  • 250ml warm water
  • 250g strong plain flour
  • 250g wholemeal flour
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1 medium onion, finely sliced
  • 2 cloves garlic, peeled and sliced
  • 200g prosciutto, finely chopped
  • 1 tbsp fresh sage leaves, finely chopped
  • Freshly ground pepper

Olive oil, for greasing

  • Olive oil, for greasing
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Method

  • step 1

    Sprinkle the yeast over the warm water and allow to stand for 10 minutes. Place the flour, 2 tbsp oil, vinegar and salt in the bowl of a food processor. With the motor running, pour in the water and yeast and process until it forms a smooth dough and leaves the sides of the processor bowl clean. Turn out into a large floured bowl and leave to rise for 1 hour.
  • step 2

    Meanwhile, make the filling. Heat the remaining oil in a medium-sized frying pan, add the onion and garlic and fry for 2-3 minutes, then remove from the heat, allow to cool and add the fresh sage leaves. Season with pepper.
  • step 3

    Roll out the dough until it is 2cm thick, then spread with the filling, leaving a 2cm border. Roll up bread like a swiss roll and pinch the edges together.
  • step 4

    Transfer to an oiled baking tin and leave to rise for 1 hour.
  • step 5

    Preheat the oven 200C/ Gas 6.
  • step 6

    Place a baking tray filled with boiling water in the bottom of the oven and bake the bread for 30-40 minutes.
  • step 7

    Remove from the oven and allow to cool on a wire rack.
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