Time: 30 minuti più cottura
Difficulty: facile

If you want to impress your guests, you can't miss out on the deliciousness of these aromatic and delicious breads.

Characteristics:
Pecorino Romano is a hard, cooked cheese made from fresh, whole sheep's milk, sourced exclusively from farms in the production area.
It has a thin rind, light ivory or natural straw-yellow in color. The cheese is compact or slightly opaque, and its color can vary from white to a more or less intense straw-yellow.
The cheese's characteristic flavor is aromatic, slightly spicy and savory when eaten as a table cheese, and intensely spicy when grated.
Historical Notes:
The ancient Romans already appreciated Pecorino Romano over two thousand years ago: in the imperial palaces, it was the perfect condiment for banquets, while its long shelf life made it a staple in the rations of the Roman legions during their travels.
Note:
The production of Pecorino Romano cheese is subject to strict conditions, limited to the regions of Lazio, Sardinia, and the province of Grosseto in Tuscany. It is the fruit of centuries of experience. The fundamental steps are still performed by hand, particularly by the expert hands of the "casaro" and the "salatore."

Ingredients
440 g Molino dalla Giovanna Special Bread and Pizza
60 g Gluten-Free Fonio Flour
390 g Water
14 g Fresh Yeast
100 g Extra Virgin Olive Oil
10 g Sugar
13 g Fine Salt
30 g Pecorino Romano Cheese
5 g Ground Black Pepper
Extra Virgin Olive Oil for Brushing

Method
Place the fonio flour and the mix in a stand mixer or a large bowl. In a separate bowl, dissolve the yeast and sugar in the water and set aside.
Add the liquid to the flours and mix with the leaf hook (K hook) or by hand until the dough is well-wrung out, ensuring the flours absorb all the liquid.
Finish with the oil and salt and mix quickly until all the fat has been absorbed. Finally, finish with the cheese and black pepper.
To prepare the rolls, use a direct leavening method:
After kneading everything together, place the dough on a pastry board and divide it into pieces using a scale.
Shape the dough into balls of about 60g, giving them the shape of a round bun, and let them rise on a baking sheet lined with parchment paper for an hour and a half.
After the leavening time is up, brush the surface of the dough with oil and bake in a preheated oven at 220°C for the first 5 minutes, then lower the oven temperature to 190°C and finish baking the rolls at 190°C for another 15 minutes.
Once cooked, remove from the oven and let everything cool completely on a rack.