Crescentone or crescenta
10 minEasyStuffed Savoury Braid
Perfect for a snack or aperitif, this focaccia is soft and flavourful — give it a try!
- Difficulty
- Medium
- Prep Time
- 180 min
- Cook Time
- 50 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- flour (type 0), 600 g
- milk, 100 ml
- water, 150 ml
- extra virgin olive oil, 60 ml
- eggs, 2
- salt, 10 g
- Asiago cheese, 230 g
- diced cooked ham, 230 g
- black olives, as needed
- oregano, as needed
Method
In a bowl, mix the flour with the active dry yeast dissolved in water. Add the milk, olive oil, and finally the eggs. Once the dough becomes smooth and elastic, add the salt.
Cover and let rise for at least 2 hours.
Roll out the dough and divide it into three parts, shaping them into long strips. Flatten them slightly and fill with Asiago cheese and cooked ham. Seal the dough well.
Form a braid, cover it, and let it rise for another hour. Decorate with black olives and oregano.
Bake in a static oven at 190°C (375°F) for about 50 minutes.
Cover and let rise for at least 2 hours.
Roll out the dough and divide it into three parts, shaping them into long strips. Flatten them slightly and fill with Asiago cheese and cooked ham. Seal the dough well.
Form a braid, cover it, and let it rise for another hour. Decorate with black olives and oregano.
Bake in a static oven at 190°C (375°F) for about 50 minutes.
