Dough
1 package of active dry yeast (15 g)
1 tablespoon sugar
1 teaspoon salt
1 cup lukewarm milk
2 tablespoons olive oil
3 eggs
4 1/2 cups all-purpose flour
Filling
200g smoked salmon, diced
150g crispy bacon, crumbled
150g provolone cheese, grated
1 egg yolk for brushing
Parmesan cheese, grated for dusting
Dough
1 package of active dry yeast (15 g)
1 tablespoon sugar
1 teaspoon salt
1 cup lukewarm milk
2 tablespoons olive oil
3 eggs
4 1/2 cups all-purpose flour
Filling
200g smoked salmon, diced
150g crispy bacon, crumbled
150g provolone cheese, grated
1 egg yolk for brushing
Parmesan cheese, grated for dusting
Dough
In a bowl, dissolve the yeast with sugar and salt
Mix in milk, olive oil, eggs, and gradually add flour
Work the dough until it detaches from your hands
If necessary, add more flour to achieve the ideal consistency
Knead and let rest until it doubles in size
Filling
Mix together salmon, bacon, and cheese
Open the dough and fill with the mixture
Shape into a ring, place in a greased pan, and let rest for another 20 minutes
Bake in a preheated oven at 200°C
When it starts to golden brown, remove from the oven, brush with egg yolk, and dust with Parmesan cheese
Return to the oven until cooked.
