For the dough: 600 gr semolina flour
lukewarm water 1
cube of yeast
olive oil
salt For the filling:
scamorza
ham (cured meats and cheeses can be replaced according to your tastes or just what's in the fridge)
Place in planetary flour, baking powder, two tablespoons of olive oil, salt and a little warm water, begin to knead. As you knead adding water as needed to make this soft but not too slow. When the dough is ready put it in a bowl, make a cross over (as taught by the ancients) and allow to rise for about 2 hours in a warm place, or at least until they have increased its volume.
When the leavening will come to an end as two balls of dough and begin to roll out the first with a rolling pin and the base with baking paper. The form should follow that of the pan, in my case round. Fill with ham and smoked cheese alternating two layers and cover with another circle of dough. Tightly close all the way around, pinching the dough with your hands, so as not to let the filling and bake at 200 degrees for about 40 minutes.
Tip: The cake is good warm so you can prepare a bit before dinner.
0 comments:
Post a Comment