Tortano - Italian Stuffed Bread

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 2 tbsp olive oil 2 tbsp olive oil
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• For the filling: For the filling:
• 150g (5 oz) salami, thinly sliced 150g (5 oz) salami, thinly sliced
• 150g (5 oz) prosciutto, thinly sliced 150g (5 oz) prosciutto, thinly sliced
• 150g (5 oz) mortadella, thinly sliced 150g (5 oz) mortadella, thinly sliced
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano 1 tsp dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
6. 6.
   Punch down the dough and transfer it to a lightly floured surface. Roll it out into a rectangular shape, about 1/2 inch thick.
7. 7.
   Layer the salami, prosciutto, mortadella, mozzarella, Parmesan, parsley, oregano, salt, and pepper evenly over the dough.
8. 8.
   Starting from one of the longer sides, tightly roll up the dough, forming a spiral pattern.
9. 9.
   Transfer the rolled dough onto the prepared baking sheet and shape it into a circle, tucking the ends underneath.
10. 10.
    Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Treat your ingredients with care...

• Salami — Choose a high-quality salami with a good balance of flavors. Opt for a variety that is not too spicy to ensure a well-rounded taste.
• Prosciutto — Use thinly sliced prosciutto for easy rolling and even distribution of flavors throughout the bread.
• Mozzarella cheese — Shred the mozzarella cheese yourself for the best texture and meltability.
• Parmesan cheese — Grate the Parmesan cheese just before using to preserve its freshness and enhance its flavor.
• Fresh parsley — Chop the parsley finely to evenly distribute its fresh herbal notes in the filling.

Tips & Tricks

• For a vegetarian version, replace the cured meats with grilled vegetables like zucchini, bell peppers, and eggplant.
• Experiment with different cheese combinations such as fontina, provolone, or gorgonzola for a unique flavor profile.
• Add a touch of heat by incorporating sliced pickled jalapenos or crushed red pepper flakes into the filling.
• Serve Tortano with a side of marinara sauce for dipping.
• Leftover Tortano can be sliced and toasted for a delicious breakfast or lunch option.

Serving advice

Serve Tortano warm or at room temperature. Slice it into thick wedges and arrange them on a platter for a beautiful presentation. This bread is perfect for sharing as an appetizer or as part of a buffet-style meal.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese and fresh parsley on top of the baked Tortano. The golden crust and spiral pattern will be visually appealing and inviting.