I wanted to try a way to make soft dough without the need for oil, so soft and light, the idea came to me because I had to prepare something salty to be presented at a lunch between friends, knowing that having to combine with meats and cheeses I've deliberately made little savory, and then as needed you can add a little salt + doses.
Ingredients:
200 ml of warm water + 100 ml of milk
1 cube of fresh yeast
200 grams of ricotta
450/500 gr flour (I used 250 Manitoba, 200 "0" and a bit 'integral)
a tablespoon of salt
tomatoes (I used these although in this period are not very tasty, but can be replaced with olives, nuts, etc. ...)
sage, rosemary and oregano to taste
Procedure:
Pour water and milk dough hook K, half a teaspoon of sugar and dissolve the yeast, replace with dough hook, cottage cheese and slowly pour the flour, when the mixture starts to separate from the sides, add salt. Continue until the dough comes away permanently, but must still be very soft and sticky enough, let stand a couple of hours in a bowl covered with a cloth slightly 'wet. Meanwhile, cut tomatoes in half and season with salt and oregano. Roll out the dough on the plate and let rise in warm oven half an hour, drain the tomatoes that have lost a bit 'of water and place upside down on cake, add sage and rosemary and bake in preheated oven at 200 ° -210 ° for about 20 min .
