Sicilian crushed

Preparation:

Preparation: The flour is mixed with the yeast, the olive oil, the salt and left to rise. A part of the dough is rolled out with a rolling pin to obtain the base of the Schiacciata. Then the finely chopped onion, the pork, the tomato, the very finely chopped potato, the broccoli (previously boiled slightly), the black olives, the diced Galbanino cheese and finally a sprinkling of salt and pepper are placed in layers and olive oil. Roll out the remaining dough with a rolling pin which will serve to cover the filling and which will go very well together with the base dough. Lastly, make a couple of holes in the covering dough (each about 4 cm in diameter) which will allow the cooking steam to escape. Bake in the oven. (Recommended: in an electric oven at 170 degrees for about 50 minutes) As soon as it is taken out of the oven, brush the pastry with olive oil, and cover the Schiacciata with tablecloths to soften it.