Preparation

• To prepare the spinach and sausage stuffed bread, after weighing all the ingredients, knead the flour with water, dry yeast, sugar, and oil.

  Remember that the dough may require more or less water depending on whether it is the hot months, when the flour is drier, or the cold months, when it contains a certain percentage of humidity, requiring less water to work.

  We should obtain a soft dough that can be well worked, but not sticky.

  Knead vigorously, and after 6/7 minutes, add the fine salt, kneading well to distribute it evenly.

  The total kneading time is around 10/15 minutes.

  Let the dough rise in a bowl well dusted with flour above and below, covered with a damp cloth and protected from drafts.

  Wait until it doubles in volume, which will take about 2 hours, less in summer.

• Meanwhile, put the spinach cubes in a large saucepan and, over low heat, wait for them to thaw.

  Initially, cover with a lid and turn occasionally.

  When they are almost thawed, remove the lid to let them dry well and add 2 garlic cloves cut in half and salt.

  Once dry, add the oil and let the spinach flavor for a few minutes, then remove from heat and stir in 3 tablespoons of grated cheese.

  Let cool on a large plate, well spread out.

  When the dough has risen well, directly on the baking paper that will line the tray, roll out 3/4 of the dough, helping with flour.

  This last should be sprinkled between the dough and the baking paper and between the dough and the rolling pin, but without exceeding.

  Create a base with high edges to close the stuffed bread easily.

  Meanwhile, preheat the oven to the maximum temperature.

  Remove the garlic from the now cold spinach and, leaving a small part to make a thin final layer, cover the base uniformly with the rest.

  Then add the cheese (I use galbanino) cut into cubes, and on top, a layer of sausage removed from the casing.

  Finish with a thin layer of spinach.

  Sprinkle further with grated cheese and drizzle everything with extra virgin olive oil.

  Roll out the other part of the dough, thinner than the base, on floured baking paper and gently flip it directly over the stuffed bread.

  Close well, removing excess dough, and make the top dough edges align with those of the initially created border.

  Press the edges together well and fold them over, forming a cordon all around the stuffed bread.

  Create a central vent by making a small hole in the center and then, with oiled hands, press down on the stuffed bread’s surface to compact it.

  My mom used to drop another small amount of oil into the vent, and I follow her example, but if you’ve already been generous with the oil, you can skip this step.

  Bring the oven to 392°F (200°C) and bake in static mode for about half an hour, covering the surface with baking paper in contact and aluminum on top.

  Then remove the cover, turn on the grill, and let it heat according to your taste for another 10/15 minutes or so.

  Remove from the oven and wait about 20 minutes before enjoying it, so it flavors and compacts.

  To preserve the crunchiness of the spinach and sausage stuffed bread, it is not advisable to cover it while hot.