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1
Place the flour, yeast and salt into a mixing bowl and mix together.
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2
Add the water and mix together into a ball shape.
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3
Tip the contents of the bowl out and knead into a smooth elastic dough this should take about 10 minutes.
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4
You could use a free-standing electric mixer with a dough hook attachment, which would take about 6 minutes on medium speed.
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5
Place the dough into a well-oiled bowl, cover with a damp cloth, and allow to rise until it has doubled in size.
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6
Whilst the dough proves, prepare the filling: mix the garlic, salt, pepper and chilli flakes with the tomato puree.
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7
Preheat the oven to 220C/200C fan/gas mark 7.
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8
When the dough has risen, sprinkle plenty of polenta on to the worktop and roll the dough out into a square of about 30 x 30cm.
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9
Spread the filling paste onto the dough, then sprinkle over the onion slices, torn basil, grated cheddar cheese and Prosciutto.
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10
Roll the dough up into a tight spiral, trim the rough ends, then slice into 12 even buns.
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11
Fit the buns into the bun tin, spirals facing up they will be a snug fit.
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12
Allow to rest at room temperature for 30 minutes, then bake for 15 minutes
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13
Remove the buns from the oven and allow to cool and crisp in the tin, then drizzle over extra oil and pepper.
