1. In a large bowl, dissolve the starter in warm water and add a pinch of salt. Stir until the yeast is completely dissolved.
2. Gradually add flour, stirring constantly until a smooth dough is formed. Add olive oil and knead the dough until smooth and elastic.
3. Cover the bowl with a clean cloth and leave the dough to rise in a warm place for about 4-6 hours or until it doubles in volume.
4. In the meantime, prepare the filling. Cut the salami, provola, scamorza and bacon into small cubes. Peel the hard-boiled eggs and cut into slices.
5. Once the dough has risen, divide it into two equal pieces and roll each half out on a lightly floured surface into two rectangles.
6. On one of the dough rectangles, evenly distribute the salami, provola, scamorza, bacon and hard-boiled egg slices. Add ground black pepper to taste.
7. Cover the filling with the second rectangle of dough and seal the edges well by pressing them with your fingers.
8. Transfer the Tortano to a baking tray lined with baking paper and leave to rise for another 30-60 minutes.
9. Preheat oven to 180°C. Brush the surface of the Tortano with a little extra virgin olive oil.
10. Bake the tortano in the preheated oven for approximately 40-45 minutes or until golden and crispy.
11. Once cooked, wait a few minutes for the Tortano to cool, then cut into slices and serve.
Tortano is perfect as an appetizer or as a main course for a rustic dinner. Enjoy your meal!
