for 15 pieces

Dough

250 g	light spelt flour
125 g	wholemeal PureSpelt flour
1 ¼ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
2 dl	water
1 tbsp	olive oil

Filling

3 tbsp	tomato puree
3 tbsp	grated Parmesan
1 tbsp	water
1 tin	anchovy fillet, drained, finely chopped
5	artichoke hearts in oil, drained, finely chopped

To shape

150 g	mozzarella, torn into pieces
1 glass	dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
50 g	grated Parmesan
6 sprig	oregano, leaves torn off

How it's done

Dough

Mix the flour and salt in the food processor bowl. Add the yeast, water and oil, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1 hr.

Filling

Combine the tomato puree, parmesan and water, mix in the anchovies and artichokes.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Add the mozzarella, tomatoes, cheese and oregano. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, form a wreath shape on a baking tray lined with baking paper, allow to rise at room temperature for approx. 15 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve lukewarm.

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