Alberto's Sfincione

Summary

Ingredients

• 500 grams flour, 405
• 1 cube yeast, fresh
• 250 ml milk
• 1 teaspoon salt
• 1 egg (s)
• 1 large can (s) tomato (s), peeled
• some tomato paste
• some oregano
• 200 g onion (s)
• 150 g olives, black without stone
• 250 g cheese, rated (sort to taste)
• 1 tablespoon capers
• 2 teaspoons sugar
• pepper
• olive oil

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Instructions

1. Crush the tomatoes with a fork, finely chop the garlic. Fry the garlic in a pan with a little olive oil.
2. Add tomatoes, tomato paste, oregano, sugar and simmer gently on a mild heat for about 30 minutes. Season almost at the end.
3. Dissolve the yeast in the lukewarm milk. To sift flour. Knead the flour, milk with the yeast, salt and egg together well. Let rise for about 40-60 minutes, covered and warm.
4. Then knead the dough well again. Roll out according to the size of the sheet and let rise in the sheet itself again for about 30-40 minutes covered with a cloth.
5. Arrange the tomato sauce, finely chopped onion, cheese, halved olives and capers on top.
6. Bake in a preheated oven to 220 ° for about 20-25 minutes. Drizzle with a little olive oil before serving.
7. It can also be eaten cold, but it tastes much better warm.