Scacce

Make the fountain with the flour, dissolve the yeast in a little warm water and lightly with salt and a pinch of salt.

Knead, adding more water as needed, and then work the dough until it is smooth and soft right.

Enlarge and prick the dough with your fingers and pour over olive oil.

Work again until completely absorbed.

Pull a thin round sheet using if necessary with a little flour.

Pour on dressing and scatter the leaves around a 1 cm margin, drizzle again with olive oil.

The Swats closes wrapping from the puff pastry topped parts 2, the width of the chases must be 5-6 cm at the Centre of the pastry 2 parts close to the book.

Close the dough by 2 open sides with a banker.

Sprinkle the surface of scaccia of olive oil, place on a baking sheet greased already and bake at a temperature of bread, i.

e.

in hot oven.

When the dough has caught a nice golden color, remove from the oven.