Sfincione alla Linea Osella


Mix the yeast with the warm water together with a teaspoon of sugar and wait for the solution to start frothing. Make a mound of flour with a hollow in the centre and pour in the water and yeast solution. Mix the liquid into the flour, salt lightly and knead thoroughly. Cover the dough with a cloth and leave it to rise for three hours.

Plunge the tomatoes into boiling water for half a minute; then peel and chop them. Finely slice the onions and cook in two spoons of oil until soft. Add the meat, soppressata and sausage and, when everything has been sealed, add the wine, cooking until it evaporates completely. Add the tomatoes, the tomato purée dissolved in a glass of warm water, a small pinch of salt and the pepper, and leave to cook on a low heat for two hours, adding water as necessary. When cooked, add a pinch of cinnamon and the fennel seeds.

Toast the breadcrumbs in a pan with a few drops of oil, until golden. Cut the Linea Osella into cubes. Heat the juice of half a lemon, mixing it with four spoons of olive oil. Make a hollow in the risen dough, knead in the lemon and oil mixture with the grated Pecorino cheese, and knead thoroughly.

Divide the mixture into two parts, one thicker for the base and the other thinner for the top. Flatten out the base in a round tin with high sides, greased with three spoons of olive oil. Turn up the edges and cover with two thirds of the meat sauce and the cubed Linea Osella. Cover with the rest of the dough, pressing the edges together, and leave to rise for another three hours. Then bake in a pre-heated oven at 200°C for 20 minutes. Take out of the oven and spread the rest of the sauce quickly across the surface. Sprinkle with oregano and cover with the toasted breadcrumbs. Prick the surface with a fork, drizzle with olive oil and bake in the oven at 180°C for a further 20 minutes.