“00” patent flour 500 g
Extra-virgin olive oil 50 g
Spring water
Table salt
Fresh cheese 1 kg

Mix together the type “”0″” soft wheat flour with some water, extra-virgin olive oil and salt until a soft, smooth dough is obtained. Cover with a cloth and leave to rest for 30 minutes at room temperature. Split the dough into two parts.

Roll out the first part of the dough then continue to expand it until it is less than a millimetre thick, placing your hands underneath the dough and spinning it, being careful not to perforate the surface.
Place the resulting sheet of pastry on the baking tray, previously greased with extra virgin olive oil.

Cut the fresh cheese into small walnut-sized pieces and scatter across the top of the pastry, trying to cover the whole surface evenly.
Knead the remaining dough to obtain an almost transparent, second layer of pastry, the same size as the previous one, and place it on the base already dotted with the cheese.
Press the overlapping edges of the two sheets of pastry together to prevent the cheese from escaping.
Pinch the upper sheet of pastry in several places to make a few holes.
Drizzle with a little extra virgin olive oil and sprinkle with salt as required.
Bake between 270 and 320 degrees for 4 to 8 minutes, until the surface is golden brown. Adjust the oven so that the bottom is hotter than the top.

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Molino Cosma