What do we need:
- 200 ml water
- 175 g spelt flour
- 75 g rye flour
- 5 g salt
- 1,75 g brewer's yeast
- 1/2 teaspoon olive oil
- 5 slices of South Tyrolean bacon
- 2 tablespoons olive oil
- 1/4 red onion
- fresh aromatic herbs
- salt
Preparation:
Mix flour with yeast in a bowl, add water, oil and salt and stir to form a dough. Let the dough rest in the refrigerator for 12 hours.
Finely chop herbs and mix with oil.
Place the rested dough on a baking sheet and then drizzle with oil. Top with onion, salt and herbs and place in the oven for 35 minutes at 180°C.
Before serving, top with the bacon slices.
Made by Stefano Cavada
Special thanks to Speck.it
