- 300g of flour type 55
- 1 packet of dry yeast
- 4 eggs
- 25g of pitted black olives
- 25g of pitted green olives
- 200g Bayonne Ham
- 1 natural yoghurt
- 20g of sheep cheese in chips
- 2 tablespoons olive oil
- Oil for cooking plate
- 1 teaspoon of salt
- Elay the yeast with 5cl of warm water and let stand 15 min.
- Cut Bayonne ham into slices.
- Put the flour in a salad bowl, in the form of a well where you add the oil, salt, yoghurt and yeast.
- Knead with the beater with dough beaters for 10 min, incorporate the flour little by little.
- Add a little water if the dough seems too compact. It can be detached from the wall of the salad bowl.
- Cover the bowl with a damp cloth and let rise for 2 hours in hot (25 ° C). The dough must double in volume.
- Knead the dough by hand on a floured board for 10 minutes, gradually incorporating Bayonne ham, olives and sheep cheese chips.
- Place the preparation in a suitable and oiled mold. Let rise again for 2 hours under the same conditions.
- Preheat the oven to 210 ° C (thermostat 7).
- Cook the cake for 50 minutes, it must be well browned.
- Let cool on the grid.
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