semi-integral rustic roll with cheese and bacon
Bakery products from Italy
translated by Spanish with
A traditional Italian bread with a touch of rosemary and onion. Ideal as antipasto
In a small bowl mix the yeast, sugar, 2 tablespoons of flour and a little warm water. Let stand 10 minutes in a warm place, to activate the yeast.
On a clean inn mix 3 cups of flour without powder, the olive oil, the salt, the mixture of yeast that we had reserved and warm water necessary, until forming a homogenous and elastic mass.
Let the covered dough rest with a clean cloth, in a warm place for 30 minutes. Now in a skillet sauté the chopped onion in feather, next to the Romero for about 5 min. Reserve.
In a can of oven with olive oil, arrange the dough and stretch with your hands, giving the desired shape. Add the onions over the dough. Bring to a preheated oven for 40 min, at 180 °. Let cool and serve