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    Pitta Piena

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    Pitta Piena

    • Preparation time: 25 minutes, plus one hour resting
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 1 hour 50 minutes to 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6 - 8


    • 30g fresh yeast or 1 x 7g packet dried yeast
    • 250ml lukewarm water
    • 500g Italian 00 flour or plain flour
    • 2 tbsp olive oil (or strutto), plus extra oil for greasing
    • Pinch of salt
    • Filling:
    • 6-8 hard-boiled eggs, peeled and sliced
    • 200g soppressata or other spicy dried sausage, sliced
    • 250g pecorino cheese, grated


    1. Dissolve the yeast in the water. Sift the flour into a bowl. Add the oil, yeast liquid and a pinch of salt. Mix together, adding more water if needed. Knead for about 10 minutes. The dough should be very soft and smooth. Put it in a lightly oiled bowl, cover with a damp cloth and leave in a warm place for an hour.
    2. Preheat the oven to 200°C/gas 6. Thoroughly oil a baking tray. Divide the dough in half. Roll out half the dough to roughly the same size as the baking tray. Put the rolled dough in the tray, making sure it covers the whole tray, pushing or pulling with your fingers if necessary. Arrange the filling in layers on top. Roll out the other half of the dough and lay on top to cover. The whole pitta should be about 8cm thick.
    3. Slide the dough into the oven and bake for 25-30 minutes until the bread is a toasted-wheat colour on top. Cool. Eat when warm or cold, cut into big slices.

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