Ingredients: 00 300 g flour 100 g flour 3 dl manitoba
sparkling mineral water 1 / 3 cube of fresh yeast 1 teaspoon sugar
cane
1 / 2 teaspoon salt
a big sausage fontina
80 g 100 g of tomato
oregano, extra virgin olive oil
Preparation: Dissolve the yeast in
sparkling mineral (warm) add oil and sugar, combine flour already mixed together and, finally, the salt. Mix well until mixture is smooth and elastic (no longer sticks to your fingers). Shape into a loaf, cut it lengthwise and set aside (covered) at least two hours. Meanwhile, cut the sausage and fontina fette.Terminata rising, divide the dough into portions and spread with your fingertips directly into the trays, leaving the board a bit 'more often. A portion is able to line a round pan with a diameter of 28 cm. Sprinkle with tomato and a handful of oregano, place the sausages, slices of fontina and pour a little oil. Bake (placing a sheet of paper trays in the oven) for about twenty minutes, covering for i primi 10 minuti con un'altra teglia rovesciata o carta stagnola.
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