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170g organic durum wheat
170g organic unbleached flour*
7g fresh (compressed) yeast or 3.5g dried yeast
25g free-range eggs
200g water
7g sea salt
3g ground black pepper
20g extra-virgin olive oil

100g roasted meats, roughly chopped**
150g roasted root vegetables (such as potatoes, carrots, kumara and pumpkin), roughly chopped
80g cheese (we use gruyere and provolone)
* We use Kialla flour that has a high protein content of 12.5%
** Or substitute with salami, chorizo, prosciutto, bresaola or similar.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sift the flours into a large bowl and crumble in the fresh yeast.

Add the water, eggs, salt, pepper and oil to the flour and mix well.

Knead until smooth, return to the bowl, cover with plastic wrap and allow to prove in a warm place until the dough has doubled in size (approx. 1 hour).

Turn dough onto a lightly floured bench and "knock back".

Gently fold the filling plus extra pepper into the dough and allow to rest for 5 minutes.

Roll dough out into a sausage shape and shape the dough into a ring.

Cover dough with a damp cloth and allow to prove in a warm place for approx. 20 minutes.

Gently brush the dough with extra-virgin olive oil.

Bake in a hot oven (preferably on a stone base) at 210°C for approx. 25 minutes

Allow to cool before serving.