Alberto's Sfincione

Ingredients for 6 servings:

• 500 g flour, 405
• 1 cube of yeast, fresh
• 250 ml milk
• 1 tsp salt
• 1 egg(s)
• 1 large can of tomatoes, peeled
• some tomato paste
• some oregano
• 200 g onion(s)
• 150 g black olives without stones
• 250 g grated cheese (varietal to taste)
• 1 tbsp capers
• 2 tsp sugar
• pepper
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Regional recipe

Crush the tomatoes with a fork and finely chop the garlic. Sauté the garlic in a pan with a little olive oil. Add the tomatoes, tomato paste, oregano, and sugar, and simmer gently over low heat for about 30 minutes. Add more seasoning almost at the end. Dissolve the yeast in the lukewarm milk. Sift the flour. Knead the flour, milk, yeast, salt, and egg well. Cover and let rise in a warm place for about 40-60 minutes. Then knead the dough well again. Roll out the dough to the size of the baking sheet and let rise in the baking sheet itself for about 30-40 minutes, covered with a cloth. Spread the tomato sauce, finely chopped onion, cheese, halved olives, and capers on top in that order. Bake in a preheated oven at 220°C for about 20-25 minutes. Drizzle with a little olive oil before serving. It can also be eaten cold, but it tastes much better warm.