Ingredients:
For the dough
- 390g Risciola flour/All purpose flour
- 6g salt
- 35g granulated sugar
- 2 teaspoons dry yeast
- 43g unsalted butter, melted
- 190g lukewarm water
- 57g whole milk
- 1 large eggs
For the filling
To make the dough: In a large bowl, whisk together the flour, salt, sugar, and yeast. In a separate large bowl, combine the melted butter, water, and milk. Add the egg and whisk to combine. Pour the wet ingredients into the dry. To mix just stir-stir-stir with a big spoon or dough whisk until everything is combined — the dough will be wet and sticky. Cover the bowl with a tea towel and let the dough rise in a warm spot until doubled in volume (1 1/2 to 2 hours).
When the dough has risen, use a dough scraper to pull the dough off the bowl. Sprinkle your counter with plenty of flour. Make a ball out of the dough (use flour on the counter and on your hands so that the dough won’t stick). Let the dough rest for 20 minutes without touching it.
Generously sprinkle your work surface with flour. Grease a long loaf pan.
Transfer one dough ball to the work surface and gently stretch it from the center out into a rectangle (I just used my hands for this purpose, but you can help yourself with a rolling pin and dome extra flour). Spread the ‘Crema di olive verdi’ over the rectangle, the pistachio granella and finally the grated Pecorino cheese. Starting from one short end of the rectangle, roll the dough tightly onto itself. With a sharp knife, cut the roll through its length into two parts. Keep the inner part of the two pieces facing up and braid them to form a spiral. Transfer the spiral to the prepared pan.
Let the dough rise in a warm spot for 15 to 20 minutes, until it reaches the rim of the pan.
Preheat the oven to 180C. Bake the bread for 30 minutes, then take it out and add some extra grated Pecorino cheese. Put it back into the oven and bake it for another 5/10 minutes or until the top is golden brown and the cheese is melted. Remove it from the oven and turn it out onto a cooling rack. Let it cool for 20 minutes before slicing.
