Scacce

Preparation:

Preparation: Make a fountain with the flour, dissolve the yeast in the center with a little warm, slightly salted water and a pinch of salt. Knead, adding more water as needed, then work the dough until it is very smooth and of the right amount of softness. Spread and prick the dough with your fingers and pour some olive oil over it. Work again until the oil is completely absorbed. Then roll out a thin round sheet of dough, using a little flour if necessary. Pour the sauce on the pastry and spread it all around leaving a margin of about 1 cm, drizzle again with oil. The scaccia is closed by wrapping the seasoned pastry on 2 sides, the width of the scaccia must be approximately 5-6 cm, once you reach the center of the pastry, the 2 parts will close like a book. Close the dough on the 2 open sides with a border. Sprinkle the surface of the scaccia with olive oil, place it on a greased baking tray and bake at bread temperature, i.e. in a hot oven. When the pasta has taken on a nice golden colour, take it out of the oven.