A very soft dough welcomes a thin layer of pate with capers and almonds, dried tomatoes, cheese and salami… savory and Mediterranean flavors in this greedy intertwining. Ideal for our buffets or to take on trips and outings, it remains soft and soft for a long time and you will be surprised by the simplicity of the execution of the direct dough and that of the beautiful and scenographic weave. A multitasking dough with which in addition to making this salty angelic you can use for pizzas, cartocciate and rollo and all your savory pizza preparation.
Time of realization: 4 hours
Degree of difficulty (1 to 5): 3
28 cm mold
Ingredients
400 g Manitoba flour
100 g 00 flour
50 g lard
250 g milk
40 g sugar
12 g fresh brewer's yeast
10 g Salt
80 g water
1 teaspoon extra virgin olive oil
Filling
pate of capers and almonds
150 g dried tomatoes
150 g salami
150 g provolone
milk to brush
Procedure for making the Mediterranean salted Angelica cake
Put the milk, yeast and sugar in the mixer and mix.
Gradually add the flour and water flush, kneading until the dough is fairly stringed, the dough must cling entirely to the leaf and the sides of the jug must be clean; at this point, insert the lard into flakes and at the same time the salt, working well until a soft, smooth, well-worked and strung dough is obtained, add the teaspoon of olive oil and finish the dough by collecting the dough with a tarot in bowl and sealing with plastic wrap until doubled, it will take about 2 hours.
If you want you can replace the lard with 40 g of olive oil
It is also possible to let the dough mature in the fridge for the night where we will maintain 4 ° C by acclimating before proceeding to molding.
When the dough is doubled, collect and place on a lightly floured pastry board and roll out the dough with a rolling pin, but without pressing too much, the dough is easy to handle and spreads out with your hands.
Roll up tightly, make an incision lengthwise, stopping a couple of centimeters before the ends which will remain tightly closed. Roll the cylinder on itself and place on parchment paper and transfer to a pan, preferably with an opening circle.
Let it rise for about an hour, seal the pan with cling film and leave in the oven off.
Brush with milk and bake at 200 ° C in a static oven for about 40 minutes.
The recipe was made by Antonella Audino
based on 2 Review (s)
