A tasty sourdough recipe, also suitable for serving to a visitor or for a cold snack. The amount of dough shown will make 2 braids or 8 knots. Those who wish can also use minced beef instead of tuna, which should be browned briefly in a frying pan before spreading over the pastry.
Ingredients for dough:
- 500g flour
- 20g fresh yeast +1 tbsp caster sugar (for sourdough)
- 1 tbsp salt
- 4 tbsp oliv. Oil
- 1 tbsp Butter
- Ca. 150ml warm water
Ingredients for filling:
- 1 jar of tuna in its own juices
- 30ml of tomato puree (pasata)
- 3 dried tomatoes
- 1 red pepper
- 1 small red onion (of course, you can also use regular onions)
- 50g olives
- salt, black pepper
- Dried herbs – parsley, chives or basil
- 1 egg for spreading
- Crumble the yeast into a bowl and sprinkle with sugar. Stir with a spoon and let stand for 10 minutes until the yeast melts and turns into a liquid leaven.
- Add the salt, oil and sourdough starter to the flour and gradually add the water until an elastic, non-sticky dough is formed.
- Knead it well (at least 10 minutes to release the gluten from the flour so that it reaches a nice elasticity).
- Cover the dough and leave it to rise in a warm place for an hour. Then take the dough out and roll it out into a rectangle and divide it into 8 parts if you are making knots, or 6 equal strips if you are making braids (3 per braid).
- Drain the tuna and mix it with the tomato puree and finely chopped sundried tomatoes.
- Season with salt, black pepper, chilli and herbs. Slice the olives, cut the capers and onions into small cubes.
- Spread the tuna mixture in the centre of each strip of pastry and then sprinkle with the olives, onions and capsicum. Bring the ends of the dough together and close to form a round.
- Then cut the dough in the middle with a knife and twist into a knot or braid the 3 pieces into a braid.
- Transfer the prepared pieces to a baking tray and leave them, covered, to rise for 20 minutes.
- Then brush the dough with beaten egg and place in the oven for approx. 30 minutes to bake at 200 C until golden.