Ingredients
- 500 g flour 00;
- 600 g pumpkin, already cleaned;
- 190 g water;
- 30 g l’Equilibrato EVO Olive oil
- 5 g fresh brewer’s yeast;
- Rosemary to taste;
- diced speck;
Procedure
- Clean the pumpkin, cut it into slices, place it in a non-stick pan with a drizzle of l’Equilibrato EVO Olive oil, season with salt and bake 25/30 minutes at 180 degrees, in a ventilated oven.
- When cooked, add the 00 flour, the yeast (after dissolving it in a little water) and the mashed pumpkin. Knead, adding oil and salt.
- Shape into a ball, which will be a bit sticky, and let it rest for about 30 minutes.
- Take the dough ball and create the ‘folds’. Shape into a loaf and leave to rest for a further 30 minutes.
- Repeat this step once more. Divide the dough into 3 parts.
- In one part, add the rosemary. In another, the bacon in small pieces.
- The last part to be left free. Leave to rest for another 30 minutes.
- Roll out the dough and create the scones with a pastry cutter. Season the scones with a tomato sauce without adding anything to the dough.
- Leave to rest for 30 minutes.
- Season with a drizzle of l’Equilibrato EVO Olive oil before baking at 200 g in a ventilated oven for 20/25 minutes.