Sometimes I can post something that’s not sweet 😉
Here you are a fanciful savoury roses’ cake, filled with tomato, scamorza cheese and oregano.Omnipresent at barbecuessm dinners and appetizers. Soft, fluffy, it disappears faster that you could imagine, also because we’re not fiited to resist to something that taste like pizza!
I prepared it for a dinner between friends, to eat it “ripped” and it finished very quickly 🙂
The dough remains soft thanks to the milk and oil, and about the filling you can go wild: pesto, ham, gorgonzola and walnuts… But the version I’m showing you is the most appreciate.
The preparation is all thing considered easy: pay attention in kneading vigorously at least 10 minutes, and be careful on rising time – adjust it basing on the amount of brewer’s yeast used.

Savory roses’ cake
Ingredients for a 26 cm diameter pan:

for the dough:

500 g flour
300 ml milk
50 ml extra-virgin olive oil
4 g dry brewers’ yeast
1 teaspoon of salt
2 teaspoons of sugar

for the filling:

200 g scamorza cheese
350 g about of tomato sauce
dry oregano

Put flour in a bowl and mix the dry brewers’ yeast in it. Make a well and pour in it the oil and the sugar. Warm up a little the milk and add it to the flour stirring with a fork.
Now add the salt and start kneading with your hands. Knead for about 10 minutes.
Grease the bowl and place the dough in it, cover with a wet cloth and let rest until it will be more than double in a lukewarm place.
When the dough is rise roll it out in a rectangle on a lightly floured table. The long side has to be about 50-55 cm.
Now distribute over it the tomato sauce, the grated scamorza and the oregano.
Roll it up, then cut the cylinder in 14-15 pieces.
Line the pan with parchment and place the roses in it, starting from the center.
Let rest for 20-30 minutes, then bake at 180°C for about 30-35 minutes or until golden.
Let cool down and serve. Covered with plastic wrap the roses’ cake will remains soft for a couple of days.