Crescione Romagnolo | Crispy with Mozzarella & Spinach

In a bowl, thoroughly mix the wheat flour with baking powder and 1 tsp fine salt. Make a well in the center and pour in the lukewarm water and 30 ml of the olive oil.

First stir everything together with a fork, then knead on a lightly floured work surface for about 5–7 minutes into a smooth, elastic dough. Shape into a ball, cover, and let rest at room temperature for 20 minutes.

Thoroughly wash the fresh leaf spinach and spin dry. Finely chop the garlic clove. Heat the remaining olive oil (10 ml) in a pan, briefly sauté the garlic, then add the spinach and let it wilt for about 2–3 minutes.