A Tortano Bread Experiment

I'm not exactly known for my bread baking skills.
Although I do try occasionally...
Every time I find myself thinking that I won't be doing that again.
Let's see how long it lasts this time.

I was inspired by my fellow DWZI blogger, Schone Vrouw, to try this bread.
Clearly she was more successful than I was.
Firstly, it is my fault that the bread was not perfect. I did not use the right ingredients. I improvised with what I had in the house.
Secondly, it was actually not that bad. Everyone who had a slice liked it (or at least said they did!).
Will I make it again? Probably not... but who knows, with the right flour I might just make it work next time.

Here is a link to the recipe which is on a really lovely Swedish site.

MAKES ONE BREAD
Tortano

15 g (1/2 oz) fresh yeast
300 ml (1/2 pint) lukewarm water
2 tablespoons olive oil
1 tablespoon honey
1 tablespoons flaked salt
150 g (5 oz) durum flour
240 g (8 ½ oz) strong flour
200 g (7 oz) mozzarella
200 g (7 oz) prosciutto
1 bunch fresh basil
1 handful mixed stoned olives

Crumble the yeast in a bowl and dissolve it in the water together with olive oil, honey and flaked salt.
Mix in the durum flour and then add the strong flour a little at a time until the dough becomes elastic.
Cover the bowl with a tea towel and leave to prove for about 30 minutes.
Press the dough out into a rectangle, about 1 cm/1/3 inch thick. Do not roll it since the air will be pressed out of the dough.
Slice the mozzarella and layer it on top of the dough with the prosciutto, basil and olives.
Brush the edges of the dough with water and roll it into a roll. Shape it into a wreath.
Preheat the oven to 250°C/500°F/gas 9.
Place the wreath on a baking sheet lined with greaseproof paper and leave to prove under a tea towel for about 30 minutes.
Place the baking sheet in the middle of the oven and lower the heat to 200°C/400°F/gas 6. Bake the bread for 20-25 minutes and leave to cool on an oven shelf.