for 6 person

Dough

200 g	pizza flour (e.g. Sapori)
½ tsp	salt
½ tsp	dry yeast
1 ¼ dl	water
2 tbsp	olive oil

To deep fry

	oil for deep-frying
½ tsp	sea salt

To serve

2	tomatoes, diced
2 sprig	oregano, finely chopped
1 tbsp	olive oil
¼ tsp	salt
150 g	cured ham
80 g	olives (e.g. Taggiasca olives)

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To deep fry

On a lightly floured surface, roll out the dough to approx. 5 mm thick, sprinkle with fleur de sel. Cut the dough into approx. 20 equal diamonds. Fill a pot to ⅓ with oil and heat it to approx. 170°C. Place the pieces of dough in the oil in batches using a slotted spoon, fry for approx. 3 mins. on each side. Remove and drain on paper towels.

To serve

Mix the tomatoes, oregano and oil, season with salt, plate up the gnocco fritto with the cured ham and olives.

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