Recipe schiacciata with ham and figs - with sourdough starter

Recipe from " Barbara's Kitchen "

Dough

• 350 g. of Arifa organic flour
• 150 g. of dry sourdough with Ruggeri wheat germ
• 150 g. of warm water
• 3 tablespoons olive oil
• 1 pinch of salt
• 1 teaspoon malt
• coarse salt and oil

Stuffing

• figs
• raw ham
• rocket
• 1 salad tomato
• a drizzle of oil
• pinch of pepper

Preparation

Dissolve the malt in half the water in a bowl. Start mixing the flour and all the water, knead adding a pinch of salt. When the dough has become soft and not sticky, add the oil and continue kneading for a few minutes. Make the classic ball shape. Cover the dough and let it rest until it doubles in volume, flour the work surface and using a rolling pin, roll out the dough quite thinly. Place the dough on the floured baking tray. Prick the surface with the prongs of a fork, lightly salt the surface and drizzle with a little oil. Bake for 10 minutes in a very hot oven at 220°. Finally, fill with rocket, raw ham, fig wedges, tomato slices and lightly pepper.