OVEN PANZEROTTO

INGREDIENTS FOR THE DOUGH

- 10 g sugar
- 3 g dried brewer's yeast
- 12 g salt
- 40 ml extra virgin olive oil
- 270ml water
- 500 g flour

INGREDIENTS FOR THE FIRST FILLING

- 1 tablespoon oregano
- 50 g tomato puree
- 125 g mozzarella

INGREDIENTS FOR THE SECOND FILLING

- 50 g Apulian green olives
- 30 g anchovies
- 125 g mozzarella

PREPARATION

Take a large bowl and sift the flour, add the yeast. Sweeten the water with the sugar and add it to the center of the flour with the oil. Mix the ingredients well, adding the salt towards the end. Knead the dough for at least ten minutes until you obtain a soft, smooth and citrus-free dough.

If the dough is too sticky it is advisable to add more flour, if it is too dry more water proceeding with a spoonful at a time. At the end of these steps, place the dough in the bowl, cover it with cling film and leave to rise in a warm place for at least two and a half hours or until it appears soft and swollen. While waiting, prepare the fillings: cut the mozzarella into cubes and let it drain, cut the olives into small pieces and let the anchovies drain. After waiting, take the dough previously left to rest and divide it into as many parts as the panzerotti you want to make, in our case 16.

Roll each piece with your hands so as to obtain a ball, place them on plates lined with baking paper and leave them to rest for 10 minutes in a warm place, preferably in a warm but not turned on oven. After 10 minutes, roll out each ball with the help of a rolling pin, forming a series of circles of equal size. Fill each circle with one of the two fillings and close them by forming crescents, sealing the edges with the help of the tines of a fork. Place them on a baking tray, trying to keep them all at a distance from each other, and let them rise for another hour or so. Cook them in the oven at 180° C for about 20 minutes, serve warm.