- 10 g fresh yeast
- 500 g white flour
- 10 g salt
- 350 g water
- 10 slices of raw ham
- a jar of mustard
Crumble the yeast into the flour with your fingers, add water and finally salt, knead together to form a smooth, elastic dough. Place the dough in a bowl, cover with cling film and leave to rise for an hour.
Place the dough on a board and form a rectangle with the hands.
Spread the mustard across the whole surface and then lay over the slices of ham.
Roll up the dough and seal at the end with your fingers.
Leave to rest for 15 minutes covered with a cloth, then cut 3-4 cm slices using a bread knife and place them on an oven tray and leave to rest for 30 minutes.
Bake in an oven at 220 °c for 12 minutes, when cooked take out of the oven and brush the hot surface with olive oil.