Summary

Ingredients

For the yeast dough:

• 100 ml water
• 10 g fresh yeast
• 200 g spelled flour type 630
• 0.5 teaspoon ½ salt
• 1 pinch (s) black pepper from the mill
• 0.5 teaspoon ½ rosemary, dried
• 1 tablespoon extra virgin olive oil

For the filling:

• 1 leek
• 1 onion (s)
• 1 small apple
• 2 tablespoon extra virgin olive oil
• salt and pepper
• 150 g sour cream
• 2 stems parsley
• 1 egg (s)
• 100 g pork belly, smoked (bundle)

Moreover:

• 3 potatoes, floury cooking
• 2 tablespoon extra virgin olive oil
• 1 pinch (s) black pepper from the mill
• Flour for the mold

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Instructions

1. For the yeast dough, dissolve the yeast in approx. 50 ml of warm water.
2. Mix the flour, salt, pepper and rosemary in a mixing bowl. Slowly add the yeast water and oil while stirring and knead well. Now slowly add more water in sips until the dough is glossy and loosens from the edge of the bowl. The amount given above is an approximate figure. Cover the dough and let it rise in a warm place until its volume has doubled significantly.
3. Flour a square shape (24 x 24) and distribute the dough in it.
4. For the leek filling, peel the onion and apple. Cut the onion into quarter rings and the apple into wedges. Cut the leek into rings, wash and drain. Heat the oil in a pan and fry the onions, apples and leeks in it and season with salt and pepper.
5. Whisk the sour cream with the egg, chopped parsley, salt and pepper.
6. Cut the smoked pork belly into cubes and fry them in a small pan until crispy.
7. Mix the leek mixture with the diced belly meat and the sour cream mixture and pour onto the yeast dough.
8. For the potato layer, peel the potatoes and cut into fine slices on the slicer. Lay this out on top of the leek mixture like a roof tile. Drizzle with olive oil and a little pepper.
9. Bake in the preheated oven at 200 ° C for approx. 30 - 35 minutes.
10. Note: If you leave out the bacon, you have a great vegetarian dish. You can also grate cheese on the potatoes, but then leave out the oil and pepper.