Weigh out the water exactly, put the yeast, oil, salt and sugar together in a kneading machine. Stir and gradually add the Tipo00. Knead the dough well for 10 minutes. Store in a bowl with a lid in the refrigerator overnight. The next day, let the dough rise to room temperature. Chop the rosemary and dice the onion. Cut the cheese into small pieces and knead with the remaining ingredients in the kneading machine until everything is distributed.
The dough is a bit sticky, but still forms balls of the same size from it, place them on a baking sheet which has been rubbed with a little olive oil beforehand. Let the dough pieces rest for another 20 minutes, preheat the oven to 280 degrees (or whatever your oven gives) top / bottom heat. Bake for 15 minutes on the middle rail.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.