Preparation time: 70 minutes + resting time for the dough
Recipe for: 4/5 persons
Ingredients for the "poolish" (pre-ferment sponge):
100 g flour • 50 g brewer's yeast • 60 ml water
Dissolve the yeast in the water and mix it with the flour, shape into a ball, make a cross in the top, cover with film and leave to rest for approx. 50/60 minutes.
500 g flour • 150 g cheese (Grana Padano and Pecorino), grated • 100 g cheese (Pecorino and Asiago), diced
4 eggs, whole • 100 ml water • 50 g extra virgin olive oil • 15 g salt
Make a well in the sifted flour on the chopping board, place the eggs in the centre with the cheeses, salt, oil and water, mix and gradually incorporate the flour, then knead the dough for a few minutes.
Roll out the poolish with a rolling pin, place the dough in the middle with the eggs and fold into a parcel. Knead, throwing the dough onto the table until the two mixtures have been completely amalgamated.
Shape into a ball and leave to rise in a warm place until it has doubled in volume (approx. 1 hour),
in its baking tin covered with a tea towel.
Brush with oil and bake at 180° for 40/50 minutes; serve with a selection of cold meats.