River Cottage

For the dough:

Blend ingredients all together in the mixer however add water little at a time until the mixture turns into a dough. Knead with your palms on a floured surface and leave to rest for more than an hour until it doubles in size.

For the bread:

Put the pistachios in boiling water, peel and roughly chop. Open the dough into a large circle of 1cm thickness, and scatter the pistachios, fontina cheese cut into cubes and the slices of speck. Season with pepper and roll the dough into a sausage. Attach the ends of the dough to form a ring, put onto a baking sheet and in a baking try and leave to rest for around 30 minutes. Make slits with a knife on top of the dough ring as if you’re cutting it into slices but do not keep cutting right through. Scatter the grated parmesan and bake in a pre-heated oven of 200 degrees celsius for around 40 minutes. Serve warm or cold.

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