Source: ricetteperbimby.it

Ingredients

240 g of water

Half a cube of brewer’s yeast

10 g of granulated sugar

250 g of Manitoba flour

150 g of durum wheat flour

Salt to taste

8 anchovy fillets

250 g of ‘Nduja

250 g of Caciocavallo cheese

Extra virgin olive oil to taste

Coarse salt to taste

Preparation

1. In the mixing bowl, add 40 g of water: 1 min. 37°C speed 1.
2. Add crumbled yeast and a pinch of sugar: 10 sec. 37°C speed 1.
3. Let it rest in the mixing bowl for about ten minutes.
4. Mix the two flours, the remaining sugar, and salt by hand in a large bowl.
5. Add the flour mixture to the mixing bowl and the remaining warm water: 2 min. Kneading speed.
6. Transfer the dough to the bowl and let it rise for at least 3 hours covered with plastic wrap.
7. Take the risen dough and deflate it by working it by hand.
8. Divide it into 2 small loaves and roll them into two thin disks (one slightly larger than the other).
9. Place the larger disk on a baking sheet, lined with parchment paper, and spread chopped anchovies, ‘Nduja, and diced Caciocavallo on top.
10. Overlap the second disk of dough and seal the edges well.
11. Brush the surface with an emulsion of olive oil and coarse salt.

12. Bake in a preheated static oven at 180°C for about 30 minutes.