Homemade Potato Bread with Salami Pieces, Olives and Fried Onions

(approx. 55 min.) Mix the yeast with lukewarm mineral water. Put the flour on a marble plate or a kitchen board form, press a bulge in it. Spread the potato flakes evenly around the edge of the flour. Yolks, hail salt, a little olive oil in the bulge form, add the dissolved yeast with water leisurely and work into a nice smooth dough.

Then place in a large enough bowl, cover and leave in a warm place for 20 minutes.

Then fold the dough on a floured board, add the salami strips, olives, fried onions to the dough and shape into a long strand. Divide the dough in half, flatten half and press into an oiled, floured round pizza pan (diameter about 26 cm) until smooth to the edges. Sprinkle with thyme, cover and let rise repeatedly for about 15 to 20 minutes. Bake at about 180 °C for about ten to twelve minutes. Then brush with a little olive oil, sprinkle with sea salt and cut into cake pieces.

Cut the Camenbert into small cubes, mix well with chives, parsley, curd cheese and season with salt, pepper and chili flakes.

Arrange the cheese in a dessert dish and bring to the table with salami potato bread.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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