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Ingredients
La pâte
- 160 g d'eau
- 30 g de saindoux
-
15
g de levure boulangère fraîche
or 1 ½ c. à café de levure boulangère sèche -
1
c. à café de sucre en poudre
or 1 c. à café de poudre de malt - 300 g de farine à pain, type Manitoba
- 1 c. à café de sel
- 10 - 20 g d'huile d'olive extra vierge
La garniture et la finition
- 200 g de fromage crescenza, coupé en morceaux (voir "Variante(s)")
-
200
g de gorgonzola, coupé en morceaux
or 200 g de fromage taleggio, coupé en morceaux -
1 - 2
c. à soupe d'anchoïade
or 2 - 4 filets d'anchois à l'huile - 150 g d'olives taggiasca, dénoyautées
- 2 c. à soupe d'huile d'olive extra vierge
- Nutrition
- per 1 part
- Calories
- 3067 kJ / 733 kcal
- Protein
- 29 g
- Carbohydrates
- 60 g
- Fat
- 44 g
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