The simple truth is that I loved this stuffed savory roll. It’s soft with a tasty and deliciously gooey filling. It should be enjoyed warm and is perfect for a rustic dinner, a brunch, or a snack with friends. I wouldn’t know whether to consider it a bread or a focaccia, but I would lean towards the latter. Try it and let me know.
Other similar ideas you might be interested in:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Stuffed Savory Roll
As you know… the amount of yeast can be adjusted to your needs. If you increase it, the rising times will be shorter; if you decrease it, you’ll need longer rising times. In this recipe, I used 5 g of active dry yeast, but fresh yeast works just as well. In this case, you could use 14/15 g. If you’re interested in knowing the equivalence between these two different products, read the article I wrote about it. You can find it by clicking HERE.
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 5 g active dry yeast
- 3/4 cup water
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 6 oz cooked ham (thinly sliced)
- 7 oz Edam cheese (thinly sliced)
- milk
Tools
I prepared the dough for this roll with a stand mixer, but you can make it with any other mixer or even by hand, working the ingredients first in a bowl and then on a work surface.
To slice this bread roll, I used an electric knife that allowed me to get perfect slices. If you don’t have one, use a serrated knife. If you wish to purchase the electric knife, you can find it online by clicking HERE.
- Stand Mixer
- 1 Hand Whisk
- 1 Bowl
- Rolling Pin
- Brush
- 1 Baking Tray
Preparation of the Stuffed Savory Roll
In the bowl of the stand mixer, place the flour, sugar, and active dry yeast and mix well with a small hand whisk.
Then, add the water and start kneading with the hook attachment.
When the flour has absorbed the water and the mixture has compacted a bit, add the oil and salt and continue kneading with the hook until you get a smooth and homogeneous dough.
Shape into a ball, place it in a bowl, cover, and let rise until doubled in volume in a warm place, away from drafts. The rising time depends greatly on the ambient temperature and can vary from 2 to 3 hours.
After this first rise, transfer the dough to a lightly floured work surface and roll it out with a rolling pin to a thickness of about 1/16 inch.
Then, brush the entire surface with a little milk, then make a layer of cooked ham and a layer of sliced cheese.
At this point, gently roll up the dough, sealing the two ends well. Moisten the final edge of the dough with some milk to seal the roll so that the filling doesn’t come out.
Place the roll obtained in a baking tray lined with parchment paper, cover it, and let it rise for another hour.
Give a final brush with more milk and bake the stuffed savory roll in a preheated static oven at 400°F for 20/25 minutes. Cover with a sheet of aluminum foil in the last few minutes of baking if it becomes too golden.
Remove the roll from the oven and let it cool slightly before slicing and serving it. It’s best when slightly warm. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
