Ingredients
- 450 organic flour Arifa Ruggeri
- 150/170 g of water
- 50 g dry sourdough with Ruggeri wheat germ
- 10 g salt (for the Antro Iodato Fine Gemma di Mare)
- 2 tablespoons of olive oil (for the Antro Terre Rosse di Hispellum)
- a pinch of salt (keep the salt aside because the pecorino is already very tasty)
- 50 g grated pecorino cheese
- 2 teaspoons garlic paste (I made it by squeezing 3 large garlic cloves)
To brush
- 3 tablespoons of oil
- 3 tablespoons of water
- Salt
Preparation
Procedure for those who use the bread machine: put the liquid ingredients in the basket first, then the solid ones and activate the dough + leavening program. Without opening the bread machine, continue the leavening for another 30 minutes.
If kneading by hand: combine the flour with the active powdered yeast, add the oil, water, pecorino, garlic and salt, kneading and beating the dough. Place on the table and work beating for 7-8 minutes, put back in the oiled bowl and let double.
Turn the dough out onto the table and form a loaf, which will be placed on a rectangular baking tray covered with baking paper. Let it rest for another 15 minutes then roll it out with a short rolling pin and the palm of your hand until it almost completely covers the bottom of the tray. If you want, you can also roll out the loaf immediately after placing it in the tray, but this will require more effort because the gluten in freshly worked dough is more lively and offers greater resistance. Finally, let it rise for 30 minutes. Sink your fingertips into the dough, forming deep impressions over the entire surface until they touch the tray, cover with 6 tablespoons of oil beaten with 6 tablespoons of water and the salt. Let it double in size (it will take an hour and a half). Bake at 200° for 25 minutes or until golden brown.
