Black Forest ham braids

(makes 6)

Preheat the oven to 200 °C. Crumble the fresh yeast (or use dry yeast instead) and mix with lukewarm water and the sugar. Add the olive oil, salt, chopped rosemary and flour, and knead to form a smooth dough. Place the dough in an oiled bowl, cover and prove in a warm place for 1 hour – delicious dishes take a little time.

Remove the dough from the bowl and divide into 6 equal pieces of 10 cm each. On a floured surface, divide each piece into three strands. Roll the strands until elongated to about 22 cm. Take two of the strands and wrap two halved slices of Black Forest Ham around each one. Overlap the three strands and weave to form a braid.

Flatten the ends, place the braids on a lined baking tray, and allow to rise for a further 20 minutes. Bake the braids at 200 °C for about 20 minutes.

400 g flour

220 g lukewarm water

30 g virgin olive oil (plus a little more to oil the bowl)

20 g fresh yeast or 1 packet dry yeast

1 tsp sugar

1 tsp salt

1 tsp finely chopped rosemary (fresh or dried)

12 halved slices Black Forest ham