1. Knead all the ingredients and let the dough rest for 15 minutes. Spread it up to a thickness of 1cm creating a rectangle.
2. Cover the entire surface with ham and mozzarella.
3. Roll up the dough and cut it into 50 g pieces.
4. Sprinkle with maize grains and then leave it to rise for 45 minutes in a leavening cell at 35°C with 80 % humidity. Bake at 190°C (rotor) or at 210°C (static) for 20 min.
If desired, put some tomato sauce on the top of danese. It is also possible to substitute ham with anchovies.