Preparation

Dissolve the brewer’s yeast in milk flattening it with a fork. In a bowl add flour, milk, oil, salt and a pinch of sugar. Knead and, if necessary, add more milk to form a smooth dough. Let the mixture rise in a bowl and cover with a cloth for about an hour and a half. Roll out the dough with hands forming a rectangle and placing the slices of salami first, then the grated Parmigiano Reggiano, salt, pepper and a drizzle of oil. Close the pastry on the sides forming the strudel and garnish with olives. Let it rise again for about half an hour. Bake at 180 °C and serve hot.