Mix fresh yeast with a spoonful of flour, water (10 ml) and let it rest in a warm place for 15 minutes.
Mix the flour with a pinch of salt, add the incorporated yeast, gradually add cold water (180 ml) and mix. If necessary, add water or flour so the dough is neither sticky nor too dry. Finally, work in the fennel, anise and sesame seeds. Cover with a damp cloth towel and let rise in the heat for at least an hour, the dough will double in volume.
Lightly fry the sliced onion in a pan with heated olive oil (2 tablespoons) for about 10 minutes. Then move it to the edges of the pan and fry the tomato slices in the center from both sides until all the excess juice is reduced. Add ground black pepper and dried oregano. Let the contents of the pan cool.
Preheat the oven to 170 °C.
Grease a baking pan (30 x 35 cm) with olive oil and spread the prepared dough evenly on it. Let it rise under a damp cloth for another 15-20 minutes.
Spread the cooled mixture evenly on the surface of the dough, season with salt, black pepper, oregano and bake for approximately 70 minutes. Pour over the rest of the olive oil immediately after baking.
yeast 10 g
semolina type flour 200 g
all purpose flour 200 g
olive oil 3 tbsp
large soft tomato 1 pc
red onion 2 pcs
salt, black pepper, dried oregano, water
you can replace cumin or other favorite spices:
sesame 1 tbsp
fennel seeds 1 tbsp
anise seeds 1 tbsp
preparation time: 30 minutes (140 minutes including baking, rising)
servings: 12 (1 sheet, dimensions: 30 x 35 cm)