Lasagne bread (Scaccia) – Food & Home Magazine

Ingredients

• <h3>DOUGH</h3>
• 330g white bread wheat flour + extra, to dust
• 80g semolina
• 2 tsp dried yeast
• 1 tsp salt
• 1 tbsp white sugar
• 3 tbsp olive oil
• 250ml (1 cup) warm water
• <h3>FILLING</h3>
• 1 tbsp olive oil + extra, to brush
• 1 large red onion, peeled and diced
• 1 garlic clove, peeled and minced
• ½ tsp dried chilli flakes
• 1 tsp fennel seeds
• 1 red pepper, seeded and diced
• 2 red apples, cored, peeled and grated
• salt and freshly ground black pepper, to taste
• 4 sage leaves, chopped + extra, to garnish
• large handful fresh flat-leaf parsley, chopped
• 2 x 70g packets prosciutto
• 150g mozzarella, torn
• 150g Pecorino, finely grated