In a mixer, combine milk, eggs, sugar, oil, yeast, flour and grated Grana Padano Riserva. Mix well until the dough is soft and evenly combined. Let it rest for 1 hour to rise.
Once the dough has risen, add the olives and drained sun-dried tomatoes, salt and pepper, and mix together well. Transfer the dough to a plumcake mould and bake for 20-25 minutes in a preheated oven at 180 °C.
Let it cool before taking it out of the oven. Serve garnished with basil leaves and with a glass of a non-alcoholic muddled sage cocktail.
Medium
4 people
100 min
SAGE AND TONIC WATER “PESTATO”
Ingredients
1 bunch sage
3 teaspoons cane sugar
10 cl tonic water
1 lemon (juice)
lemon zest (optional)
ice
Preparation
Put 3 teaspoons of cane sugar and a few sage leaves in a glass. Crush everything with a pestle and add the lemon juice. Fill the glass with crushed ice, add tonic water and serve garnished with lemon zest.