Sandwich with compote of red onions and persimmons


290 g 00 flour
170g water
5 g organic EVO oil (BioSapori)
15g Sugar
6 g fresh brewer’s yeast
8 corn starch (maizena)
5 g salt up to q.b.

100 g Compote of red onions with berries and tintilia (BioSapori)
160 g Persimmons in organic oil (BioSapori)

In a bowl, pour the flour, brewer’s yeast, sugar and cornstarch. Pour in the water slowly and knead until a homogeneous mixture is obtained, finally add the salt.

Also add the extra virgin olive oil and knead the dough first in the bowl and then on the work surface until it is homogeneous. Transfer the dough into a bowl, cover with plastic wrap and leave room temperature to prepare the filling. In the meantime, drain the persimmons in oil and cut them into small pieces, pour them into a bowl and add the red onion compote, mix everything together. Transfer the dough which will now have risen onto the surface and form a loaf, then obtain 10 portions of 50 g and form balls, leave to rise with the help of a rolling pin and a little flour, roll out the first ball until you obtain a 10 cm disc, thinner at the edges and less in the center. Stuff with a spoonful of filling and form a ball. Turn the ball upside down and rotate it on the plane to uniform the base. Form the other sandwiches and transfer them to a pan lined with oven paper, spacing them well. Cover with cling film and leave to rise for 20 minutes. Once the leavening time has elapsed, cook in a preheated oven at 100° for about 15 minutes. For best results, place a saucepan of water in the oven.

It is recommended to eat them hot!