Time: 1 ora e 20 minuti + riposo
Difficulty: Facile

Ingredients for 4 people:
430 g Special for bread and pizza Molino Dallagiovanna gluten free
70 g Gluten-free Oat flour
390 g of water at room temperature
22 g of fresh brewer's yeast
65 g of EVO oil
15 g of salt up

EVO oil for brushing
Rosemary Fresh
Salt coarse -For the Stuffing
½ kind salad basket
2 salad tomatoes
200 g San Daniele raw ham
Extra virgin olive oil
Sale up

Procedure

Place the gluten-free mix and gluten-free oatmeal in alarge bowl and mix with the palm of your hand to give oxygen to the same flours.
Dissolve the brewer's yeast in a bowl with water, add to the gluten-free mix and mix vigorously.
Work to blend all the liquid to obtain a smooth dough; then add the oil and salt and create a homogeneous dough. Transfer the mixture into a large rectangular dripping pan lined with baking paper; let it rest for about 1 hour and 30 minutes. After the rest time, divide the dough into 8 parts with floured hands, form the balls and crush them giving a round shape.
Let the dough rise in a warm place (27-30 ° C) for about 40 minutes.
Heat the oven to 230 ° C; brush with oil thepaste the fingertips with the fingertips, complete with a pinch of coarse salt and rosemary sprigs.
Cook at 230 ° C for 15 minutes, after cooking time, lower the temperature to 190 ° and cook for about another 5 minutes. Remove the crushed pastry brush with a little oil again and place on a raised perforated grid to cool before cutting it.
Clean the salad well and sfogliatela, slice the tomato into washers thin; open the squash in half, stuffed with two salad leaves and two slices of tomato, season with a drizzle of extra virgin olive oil and a pinch of salt until done.
Complete with two slices of raw ham and served.