2 tablets of fresh biological yeast
2 cups of warm milk
6 cups of wheat flour
7 tablespoons of olive oil
2 eggs
500 grams of smoked linguiça, cut into diagonal slices
4 tablespoons of chopped fresh marjoram
4 tablespoons of chopped onion
2 tablespoons of fennel seeds
2 tablespoons of coarse salt for dusting
2 tablets of fresh biological yeast
2 cups of warm milk
6 cups of wheat flour
7 tablespoons of olive oil
2 eggs
500 grams of smoked linguiça, cut into diagonal slices
4 tablespoons of chopped fresh marjoram
4 tablespoons of chopped onion
2 tablespoons of fennel seeds
2 tablespoons of coarse salt for dusting
In a small bowl, mix the yeast with the milk
In another bowl, place the flour and make a depression in the center; pour in the yeast mixture
Add 3 tablespoons of olive oil and the eggs and mix until the flour falls to the left side; let it rest for 10 minutes if necessary
Transfer to a floured surface and knead for 10 minutes or until the dough releases from your hands (if necessary, add more flour)
In an oiled bowl, let the dough rise, covered with a cloth, for one hour
In a separate bowl, mix the linguiça, marjoram, onion, remaining olive oil, and fennel; join to the dough
Transfer to a cake pan of 26.5 cm in diameter and 11 cm in height, oiled and dust with coarse salt
Cover with a clean cloth and let it rise for another half hour
Bake in a moderate oven (180°C) that has been preheated, for 45 minutes or until golden brown; serve.
