Recipes

1/2 yeast

400 g flour

200 ml warm water

1 teaspoon salt

1/2 tsp sugar

40 ml oil

2 jars of pesto

100 g diced Black Forest ham

200 g sliced Black Forest ham

Crumble the yeast into small pieces and dissolve in some of the lukewarm water. Knead the flour, remaining water, sugar, yeast water, salt and oil into a yeast dough, cover and leave to rest for half an hour. Then divide the yeast dough into 2 equal parts. Roll out the dough pieces into a round shape, preferably using a springform pan base to create a nice round shape.

Spread the first round piece of dough with plenty of pesto (leaving a border) and spread 100 g of diced ham on top. Then place the second layer of pastry on top. Press well around the edges. Place a glass in the middle and cut the dough into 10 pieces up to the glass so that the pieces are not loose but joined in the middle. Twist each cut triangle piece twice and place smoothly on the baking tray at the end. Bake in a preheated oven (190°C) for approx. 20 minutes.

Serve 2 pieces of pesto flowers on a plate with 1 tbsp of pesto and 2 slices of Black Forest ham. Enjoy your meal.

© Protective Association of Black Forest Ham Producers