Tyrolean Pide with Speck Julienne

120 minutes

120 minutes

Ingredients for 7-8 pieces:

For the Dough:

1 packet dry yeast
1 tsp sugar
270ml water + 50ml
630g spelt flour
2 tsp salt
4 tbsp yogurt
4 tbsp olive oil

For the Tomato Pesto:

320g sun-dried tomatoes in oil (drained weight)
Juice of one lemon
Pinch of salt
Pinch of pepper
Pinch of sugar

For the Feta Cream:

100g feta
125g quark (curd cheese)
Pinch of salt
Juice of half a lemon

Additionally:

1 pkg. HANDL TYROL Tiroler Speck PGI Speck Julienne
Pomegranate seeds
Parsley
Pine nuts

Level of difficulty:

Advanced

Dissolve the yeast with the sugar and 50ml of water in a small bowl and let it sit for 5 minutes until bubbles form.
Place the flour and salt in a mixing bowl. Add the yogurt, olive oil, yeast mixture, and water. Knead into a smooth dough using a kitchen mixer.
Place the dough in a floured bowl, cover with a kitchen towel, and let it rise at room temperature for 1 hour or overnight in the refrigerator.
Prepare the tomato pesto by draining the oil from the tomatoes. Blend the tomatoes with lemon juice, salt, pepper, and sugar in a food processor until smooth.
Dust a work surface with flour. Divide the dough into 7-8 pieces and shape them into balls. Roll each ball into an oval shape and place them on a baking sheet lined with parchment paper. Spread with tomato pesto, leaving about 1 cm around the edges. Fold the edges inward over the filling, pressing and twisting the ends to form a boat shape.
Preheat the oven to 190°C (top and bottom heat). Bake the pide for 17-20 minutes.
For the feta cream, blend all ingredients in a food processor until smooth.
Wash and finely chop the parsley. Deseed the pomegranate in a bowl of water and scoop the seeds from the surface. Chop the pine nuts with a sharp knife.
After baking, top the pide generously with Speck Julienne. Garnish with feta cream, pomegranate seeds, finely chopped parsley, and pine nuts.

Tip: Drizzle the crispy Pide with olive oil.