Gluten-free buckwheat with soppressata, pecorino cheese and fig jam

Gluten-free buckwheat with soppressata, pecorino cheese and fig jam
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Time: 1 ora
Difficulty: Facile

Ingredients per 2 kg of dough
920 g special mix bread and pizza Molino dalla Giovanna
180 g gluten-free buckwheat flour
820 g water
50 g fresh yeast
100 g extra virgin olive oil
10 g salt up

For the filling
250 g in gluten-free slices
200 g Tuscan pecorino cheese sliced
100 g gluten-free fig jam

Time: 1 hour more rest
Difficulty level: easy

Proceeding
Place the mix and the buckwheat flour in the planetarium by mounting the hook leaf, slowly join the water in which the yeast has previously dissolved and mix at low speed. Work until you get a smooth dough, then add the oil and salt and amalgamate well bringing the dough to a compact appearance.
Transfer the mass into a 40X60 baking pan lined with parchment paper, spread it with hands well greased with oil, bringing it to cover the entire surface.
Let the dough rise for about 1 and 30 minutes, then brush the surface of the mashed with the remaining oil, grease it with care and imprint the imprint of the tip of the fingers on its surface, sprinkle with a pinch of salt.
Bake in the hot oven possibly refractory thermo at 250 º C for about 30 minutes.
In the last minutes check the cooking on the base of the mashed and put it on the top of the oven to brown even below.
Remove from the oven and when it is very cold cut some squares and open them in half, fill with the sopressata, a slice of pecorino cheese and a teaspoon of fig jam.

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