(makes 1 | 40 minutes | easy)
This traditional Neapolitan savoury bread or cake is simply delicious. Easy to make, especially for people who don’t enjoy chopping and slow cooking things. It tastes even better a couple of days after you make it, and it freezes perfectly.
100g extra virgin olive oil – 200g plain flour – 1 packet of dry activated yeast – 200g of black pitted olives – 200g diced smoked pancetta – 4 eggs – 200g cheese (Caciocavallo or cheddar) – 50g roughly chopped pistachios
- Beat the eggs with a whisk, add the flour, the olive oil and all other ingredients. Mixing everything together well, in an electric mixer or by hand.
- Butter a dount-shaped cake tin and add teaspoon flour, shake the container to allow it to spread evenly.
- Bake in the oven at 180 degrees for 30 minutes.