Ingredients
200 g of Type 00 common wheat flour
120 g of Soft wheat flour type 0 type Manitoba
150 g sourdough
160/180 g of room temperature water
10 g of sugar
2 spoons of extra virgin olive oil
4 g of salt
200 g of pachino tomatoes
Wild fennel

To serve
100 g of feta
A drizzle of oil

Directions
First of all, dissolve the yeast in half of the water, add the sugar, mix the flours together and dip them in the water. Then start kneading by adding the rest of the water slowly, the oil and only at the end the salt: continue until the mixture is soft and slightly sticky (you can use a little bit of flour and a spatula to help you).
Once ready, create a ball and let it rest on the worktop for about 10 minutes. While you are waiting, grease a bowl and put the mixture in it: take one end of the dough, stretch it and bring the end to the center of the dough. By rotating the bowl, do this for about 8/10 times until the dough is shaped like a ball that is flattened in the center. At the end of the round, let the dough rest for 10 minutes, then repeat this operation 4 times in total (this procedure is needed to increase the strength of the very soft doughs).
After this step, let it rise for 3/4 hours: the precise rising time depends a lot on the climatic conditions.
Once the rising is over, grease your hands and spread the dough on a 26 centimetres diameter pan (also previously greased), pressing it lightly and waiting about 10 minutes before rolling the dough to the edges. Leave the dough to rise until doubled, then decorate it with chopped and lightly crushed pachino tomatoes, wild fennel and a pinch of salt.
Finally, bake in a preheated oven at 220 ° for about 10/12 minutes, until it appears golden on the top: once cooked, chop the feta and serve.
 


In cooperation with Vaniglia Cooking