Sfincione Bagherese | Sicilian White Cheese Flatbread

Dissolve the fresh yeast with the sugar in 100 ml of lukewarm water and let rest for about 10 minutes, until small bubbles form on the surface.

Mix the wheat flour with the table salt in a bowl. Add the yeast mixture, another approx. 220 ml of lukewarm water, and 20 ml of olive oil. Knead everything into a smooth, soft dough (by hand for approx. 8–10 minutes or with a food processor for approx. 5 minutes).

Shape the dough into a ball, lightly brush the bowl with a little olive oil, and let the dough rise covered in a warm place for about 90 minutes until doubled in volume.