Raclette and Dried Tomato Ring

Dissolve the yeast in salt, add the egg, salt, milk, oil, and butter, and mix

Gradually add the flour and work the dough until it becomes smooth

Cover and let rest until it doubles in volume

Wash the raclette and dry

In a pan, heat the olive oil and sauté the vegetables

Let cool, drain, and squeeze out. Reserve

Cut the dried tomato in half

In another bowl, combine the raclette, tomato, ricotta, and season with oregano

Divide the dough into three parts, roll each one out, and spread the filling

Roll up, close the ends, and shape the ring

Brush with egg white and sprinkle with cheese

Place the ring in a 30cm diameter mold

In the center, place a cup to keep the dough from spreading.