Aromen von Südtirol

Sift the flour into a planetary mixer adding the sugar and yeast.

Gradually incorporate the milk, work the mixture to obtain a homogeneous mixture.

Add the extra virgin olive oil slowly, continue to work the dough until completely absorbed, then add the salt.

Let the dough rest for an hour under a cloth.

Flour a work surface and roll out with a rolling pin until you get a rectangle about 0.5 cm thick, fold the dough into three parts, letting it rest for about half an hour.

Then roll out the dough again to obtain another rectangle and then roll it on the long side finishing both sides, divide the dough into equal loaves and steam them for about half an hour.

Allow the sandwiches to cool, cut them in half and toast them on the cut side with a thin slice of mountain cheese and serve with crispy speck and herbs on top.