Rolled Italian Potato Bread
This stuffed bread is packed full of sunny Italian flavors. It makes great picnic food. Left unrolled, it can be cooked like a pizza.
1 ounce (about 1 1/2 tbsp) fresh yeast
1 1/2 cups lukewarm water
3 1/2 cups stone-ground or white bread flour
1 teaspoon salt
2/3 cup mashed potato (made without any butter, milk or cream)
9 ounces cooked new potatoes, sliced (about 1 3/4 cups)
5 ounces thinly sliced prosciutto (about 1 1/4 cups)
5 ounces mozzarella cheese, diced (about 1 1/4 cups)
10 leaves basil
1/4 cup olive oil
freshly ground black pepper
Mix the yeast with the warm water. Sift the flour and salt into a bowl and stir in the mashed potoato. Make a well in the center, add the yeast liquid, and mix to make a fairly soft dough. Turn out onto a floured surface and knead for about 10 minutes, until smooth and pliable. Place in a clean bowl, cover with a cloth, and leave in a warm place for 1-1 1/2 hours, until doubled in size.
Punch down the risen dough and roll out to a 12- x 10-inch rectangle, about 1/4-inch thick. Arrange the new potato slices over the dough, leaving a border of about 1 inch all the way around. Top the potatoes with the prosciutto, scatter the mozzarella and basil over that, then drizzle half the olive oil on top. Season with salt and pepper. Roll up the dough to secure the filling, drizzle over it the remaining olive oil and place on a greased baking sheet. Cover, and leave in a warm place for about 40 minutes, until risen.
Meanwhile, preheat the oven to 350°. Bake the bread for 30-35 minutes, until golden. Let cool before serving.