Charcuter-wreath

Ingredients:

Dough:
500g high-grade flour
10g dried yeast
1 tsp salt
1 Tbsp caster sugar
50g Westgold Unsalted Butter, melted
325ml lukewarm water

Filling:
1 red pepper, roasted and sliced
½ cup black olives, pitted
½ cup fresh basil leaves
1 Tbsp rosemary, chopped
6 slices prosciutto
6 slices salami
½ cup mozzarella, grated
Black pepper
1 egg, beaten
Melted butter for brushing
Extra mozzarella for sprinkling

Topping:
10 cherry tomatoes
Fresh basil leaves
20 green and black olives
10 slices salami
5 slices prosciutto
5 baby roasted peppers
10 bamboo skewers

Method

To make the dough:
Place the flour, sugar, and salt in a bowl. Make a well in the centre and add the yeast. Pour over the warm water and leave to foam. Add the melted butter and mix to a soft dough.

Knead for 5 minutes until soft and smooth. Cover and set aside in a warm place to double in size.

To make the wreath:
Place the dough on a floured bench. Roll to 25cm x 50cm. Egg wash the top edge and brush the rest with melted butter.

Layer roasted pepper and olives along the bottom edge. Spread the salami and prosciutto above, then sprinkle mozzarella, herbs, and black pepper over the lot.

Roll into a long scroll and form into a 26cm circle on a baking tray. Egg wash the join to seal. Cut into 16 pieces, leaving attached on the inside edge. Turn cut sides up to show filling.

Brush with egg wash, sprinkle with mozzarella, and prove for 30–40 minutes. Preheat oven to 180°C. Bake for 25 minutes until golden and hollow-sounding when tapped. Cool on a rack.

To finish:
Make skewers with the topping ingredients and place on the cooled wreath. Serve with butter or flavoured butter (roasted red pepper + basil mixed in).