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3 cups flour
Filling:
Dough: In your electric mixer put all ingredients but the water. Mix with yeast dough hook and start pouring the water until you get soft and elastic dough. Continue to knead for another 5 minutes (Dough should not stick to bowl.)
With oily hand, cover dough completely with oil and some around the bowl. Cover with nylon seal wrap and some towels and leave it to double itself, (about 1-1/2 hours) in warm place out of draught.
When dough is ready to use, punch down and transfer to floured board. Knead a few times and roll out into a rectangle leaf.
Filling: Brush some of the tomatoes' oil over the dough. Put some tomatoes over the dough, do not cut them. Cut big pieces of the goat cheese, (you don't have to use all); put over the tomatoes. It does not need to cover them all. On top, cover with the basil. Do not cut them. On top of all, put cut pieces of mozzarella cheese, (again not small pieces) Grind some fresh pepper.
Turn some the dough from the sides in and start rolling away from you, Try and roll it tightly.
Put the roulade on baking sheet that is covered with baking paper and on top sprinkle some of the polenta so it won't stick. Cover with some towels and leave to rest for 20 minutes.
Bake it preheated 350°F to 375°F oven for 35 to 40 minutes.
Transfer to a rack immediately and cool. Keep in nylon bag for next day use.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1/2 cup cornmeal, (polenta)
2 tablespoons quick yeast, (or 1/2 cube fresh yeast, 30 grams)
1/2 teaspoon salt and sugar
1/2 teaspoon sugar
1 to 1-1/2 cups of water
1 jar dried tomatoes in oil, (You do not need to use all.)
1 box goat cheese, (like Camembert)
100 grams mozzarella cheese
1 bunch fresh basil
freshly ground pepper