Pane Roccia rustica
- 300 g Flour farina azzurra/Manitoba Cuore/Frumenta
- 0.5 l Water
- 30 g olio d’oliva/ oil
- 6 g. salt
- 10 g Yeast
- 100 g Bacon
- 100 g. pecorino cheese
Mix all the ingredients until dough is smooth and homogeneous. Form a ball and let rise for 40 minutes.
Form a ball again and place it in the oiled baking sheet, let rise in the oven turned off for about 40 minutes.
Remove and set the oven at a temperature of 200 ° C and bake then for 30 minutes, until the surface is golden.