SCROCCHIARELLA

Knead all the ingredients for 5 min at low speed and for 7 min at high speed until you obtain a dry and homogeneous dough. ( Final dough’s temperature shall not exceed 25°C)
Shape round pieces of 500 g
Let the dough rest for 30 min covered with a cloth
Roll out the dough very thin and place it in perforated trays of 60×40 cm, previously brushed with oil
Pull the dough to the corners, then hole evenly the dough’s surface and brush with oil
After 10 min carve the dough with a wheel shaping it into rectangles
Leaven for 30 min at room temperature
Salt the surface, garnish with corn grains and bake at 170 º C for 25 minutes with valve closed

Guerra