Alberto`s Sfincione
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Crush the tomatoes with a fork, finely chop the garlic. Fry the garlic in a pan with a little olive oil.
- Add tomatoes, tomato paste, oregano, sugar and simmer gently on a mild heat for about 30 minutes. Season almost at the end.
- 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.
- 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.
- Arrange the tomato sauce, finely chopped onion, cheese, halved olives and capers on top.
- Bake in a preheated oven to 220 ° for about 20-25 minutes. Drizzle with a little olive oil before serving.
- It can also be eaten cold, but it tastes much better warm.
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