No image available
Member recipe

Prosciutto and onion bread

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 1 - 1 Loave

This substantial bread makes a perfect meal with a hearty soup

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

Method

    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.
    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.
    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.
    4. Transfer to an oiled baking tin and leave to rise for 1 hour.
    5. Preheat the oven 200C/ Gas 6.
    6. Place a baking tray filled with boiling water in the bottom of the oven and bake the bread for 30-40 minutes.
    7. Remove from the oven and allow to cool on a wire rack.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.