Roast ham in ciabatta batter

Name: Roast ham in ciabatta batter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 1 cube (42 g) Yeast; 1 package (1 kg) Baking mix "Ciabatta"; 1.4 kg cooked cured ham roast (order from the butcher; alternatively Kasseler); 1 kg medium-sized cherry tomatoes; 3-4 Stem(s) Parsley; 1 medium onion; 3 TABLESPOONS Vinegar (e.g. white wine vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

1 cube (42 g) Yeast
1 package (1 kg) Baking mix "Ciabatta"
1.4 kg cooked cured ham roast (order from the butcher; alternatively Kasseler)
1 kg medium-sized cherry tomatoes
3-4 Stem(s) Parsley
1 medium onion
3 TABLESPOONS Vinegar (e.g. white wine vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp Flour
baking paper

Directions

1
Warm 650 ml of water lukewarm. Dissolve yeast in it. Add the baking mixture and mix briefly with the dough hooks of the hand mixer on the lowest setting. Then knead for 3 minutes at the highest setting to a smooth dough. Cover the dough and let it rise for about 30 minutes. Roll out the dough on a floured work surface to a rectangular shape about 1 cm thick.
2
Place roast ham on top and wrap with the dough. Remove the rest of the dough, take off some of the dough and form approx. 4 rolls of approx. 20 cm in length and decorate the roast ham as you like. Form small rolls from the remaining dough. Place the ham roast with rolls on a baking tray lined with baking paper and leave to rise covered for approx. 30 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the 2nd rack from the bottom for 50-60 minutes. Remove rolls from the oven after 20-30 minutes. In the meantime wash, clean and quarter the tomatoes. Wash parsley, dab dry and pluck. Cut into fine strips except for a little bit for garnishing. Peel and chop the onion. Season vinegar with salt, pepper and sugar. Stir in oil bit by bit.
3
Wash parsley, dab dry and pluck. Cut into fine strips except for a little bit for garnishing. Peel and chop the onion. Season vinegar with salt, pepper and sugar. Stir in oil bit by bit. Mix tomatoes, onion and vinaigrette. Remove the ham roast from the oven, cut it open and arrange on a plate. Mix the tomato salad with the parsley, arrange on the plate and garnish with the remaining parsley