Italian Stuffed Bread Ring

• 4 cups all purpose flour
• 1 tbsp sugar
• 4 tsp dried active yeast, dissolved in 5 tbsp lukewarm water
• 1 tbsp sea salt, plus extra for sprinkling
• 5 tbsp olive oil
• 6 slices prosciutto
• 7 oz buffalo mozzarella, torn into pieces
• 1/4 cup pimento-stuffed green olives
• 4 sprigs fresh basil, few leaves set aside for garnish, remainder roughly chopped
• 1 3/4 cups sun-dried tomatoes in oil, drained and halved
• None None dried mixed herbs, for sprinkling

1. Mix the flour and sugar in a bowl and make a well in the center. Pour in the yeast water and mix with flour from the edge to a thick paste. Cover and allow to rest in a warm place for 15 mins.
2. Add the salt, 3 tbsp oil and 1 cup lukewarm water and knead with the dough hook of a mixer until smooth. Transfer to a floured work surface and knead with your hands for 5 mins. Cover and allow to rest for 30 mins.
3. Line a baking sheet with parchment paper. On a floured work surface, knead the dough thoroughly again, then roll out to a 15 x 7 inch rectangle. Arrange the prosciutto, mozzarella, olives, basil and tomatoes along one long side, covering about one-third of the dough. Season with salt and black pepper and drizzle with 1 tbsp oil. Roll the dough up tightly from the long end, then twist into a ring. Brush with 1 tbsp oil and sprinkle with sea salt and dried mixed herbs. Lay on the baking sheet and allow to rest for 20 mins.
4. Preheat the oven to 400u0b0F. Bake for 30-40 mins, until a skewer comes out clean, covering with foil if the top is browning too quickly. Allow to cool slightly. Serve warm or cold, garnished with basil leaves.

flour, sugar, active yeast, salt, olive oil, buffalo mozzarella, green olives, basil, tomatoes, mixed herbs

Taken from recipes-plus.com/api/v2.0/recipes/21759 (may not work)