Rolled bread of Parma ham, nice cheese, egg and basil

Put the flour, yeast and salt into a large bowl.

Add the warm water and olive oil, then mix to form a dough.

Knead the dough on a lightly floured surface for 5–10 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour, or until doubled in size.

Meanwhile, make the filling. In a bowl, mix the soft cheese, eggs and Parmesan.

Knock back the dough and roll it out into a large rectangle, about 30x40cm.

Spread the cheese mixture evenly over the dough, then top with the Parma ham and basil leaves.

Starting from the long edge, carefully roll up the dough into a tight log.

Using a sharp knife, cut the log into 6 equal slices.

Place the rolls onto a baking tray lined with baking paper and leave to prove for 30 minutes.

Preheat the oven to 180°C/gas mark 4.

Bake the rolls for 20–25 minutes, or until golden brown.