for 12 calzones
320 g white bread flour + 30 g when kneading
210 ml lukewarm water
20 g fresh yeast(room temperature) or 10g instant
2 tbsp olive oil
salt, one pinch
sugar, one pinch
2 tbsp dry thyme
ADDITIONALLY : egg yolk mixed with 1tbsp milk
FILLING:all ingredients chopped finely
1 chicken fillet,chopped
half chilli pepper
120 g mushroom,chopped
100 g cheese(preferably edam or gouda),greated
2 tbsp olive or rapeseed oil
1.Crumble fresh/dry yeast with pinch of sugar, 40 ml lukewarm water and a 1 tbsp flour.Stir and leave to foam for 10-15 minutes
2.Mix the flour and salt in a bowl, add olive oil, 1 tbsp thyme.Add yeast mixture and the rest of lukewarm water.Mix with a wooden spoon, when the mixture comes together start kneading it using your hands.Add some more flour if the dough is too sticky.Knead for around 5-10 minutes until the dough is very soft.(trust me you will feel the difference). Cover the bowl with a cotton tea towel and put to rise somewhere warm, but NOT hot, until dough has doubled in size - it takes around 1 hour.(remember dough doesn't like draughts!)
3.In the meantime prepare the filling.Put all the ingredients into one pan and stir-fry until cooked.Season well with salt and pepper.
4.Preheat the oven 190 C/170 C fan /Gas 5
5.When the dough doubled in size, put it on a lightly floured surface and knead for another 2-3 minutes,roll it out and cut 10,5 cm/4 inch circle and place on a well greased baking tray(sprinkled with semolina)
6.Place some cheese and some filling on each circle, fold into a half-moons and pinch edges, forming a well-sealed crescent.Transfer each one onto a baking tray,brush with egg yolk and milk mixture and sprinkle with thyme.
6.Bake for 35 minutes(I put it on fan for the last 5 minutes), I cover mine with aluminium foil after 15 minutes.
Serve with garlic sauce