Tigelle with Salami, Olives, Tomatoes and Rocket and Black Garlic Dressing
Tigelle
250g strong white bread flour
75ml lukewarm water
100ml lukewarm milk
1tablespoon olive oil
4g dried yeast
¼ teaspoon salt
Mix the flour, yeast and salt in a bowl and make a well in the centre. Add the water, milk and oil and mix to a dough. Place on a floured surface and knead for 5 minutes. Place in a lightly oiled bowl, cover and leave for an hour. Knock back the dough and roll out to 1cm thick. Cut out approximately 8cm rings and place on a baking tray lined with parchment paper and lightly dusted with flour. Roll the dough trimmings and cut out another ring – should make 6 tigelle. Leave to rest for another hour.
Heat a griddle or thick based frying pan over medium high heat. Add the tigelle and cook for about 3 minutes each side or until hollow sounding when tapped. Cool on a wire rack for 5 minutes before splitting in half and filling.
Rocket and black garlic dressing
50g rocket, roughly chopped
2 cloves black garlic
50ml olive oil
25ml white wine vinegar
Salt and pepper to taste.
Blend to a smooth dressing.
Fill the tigelle with slices of salami, tomatoes, olives and a generous dollop of the dressing.
