Ingredients
FLOUR
500 g WARM WATER 220 ml EXTRA VIRGIN OLIVE OIL 70 ml SUGAR 60 g DRY BREWER’S YEAST 10 g SALT 1 teaspoon FOR THE FILLING RICOTTA 400 g FRESH SPINACH 120 g FOR BRUSHING WHIPPED EGG1 How to prepare the sunflower cake with ricotta and spinach
Step 1
Pour the warm water into a bowl, add the sugar and the dry brewer’s yeast and mix to dissolve the ingredients 1.
Step 2
Then add the olive oil, flour, salt and knead with your hands 2.
Step 3
Once the dough has absorbed the liquids, work it with your hands to obtain a smooth and compact dough 3. Cover the bowl with a tea towel and let it rise for 2 hours.
Step 4
Meanwhile mix the spinach with the ricotta for the filling 4.
Step 5
Once risen, roll out the dough on a floured surface until it forms a circle 5.
Step 6
Transfer it onto baking paper and then make cuts along the entire edge without starting from the center. For this, use a pot lid as a base, placing it in the center of the dough 6.
