Yeast dough pie with minced meat, sage and vegetables

Ingredients:

Dough

• 2 tablespoons unsalted butter
• 4 stalks of celery, finely diced
• 1 onion, finely diced
• 1/4 cup fresh sage leaves, finely chopped
• 2 chicken bouillon cubes
• Coarsely ground black pepper
• 6 cups premium flour
• 7 g active dry yeast (2 and 1/4 tsp)
• 2 teaspoons of sugar
• 2.5 cups warm water (about 28°C)
• 0.5 cup + 1 teaspoon extra-virgin olive oil
• 1 cup fresh parsley leaves, finely chopped
• 450 g of ground pork with Italian herbs, paprika, garlic, and anise seeds

Brine

• Coarse sea salt, for sprinkling
• 3 tablespoons extra-virgin olive oil

Preparation:

1. Filling:
   
   In a large skillet over medium heat, melt the butter until foamy but not browned. Add the celery and onion and cook, stirring frequently, until the vegetables are tender but not browned, 12–15 minutes. Sprinkle with sage, bouillon cubes, and 1 teaspoon black pepper and stir in 1/4 cup water. Cook, stirring frequently, until the broth has dissolved and coated the vegetables and the water has evaporated, about 3 minutes. Transfer to a plate and let cool to room temperature.
2. Dough:
   
   Meanwhile, in the bowl of a stand mixer, combine the flour, yeast, and sugar. With the mixer fitted with the dough hook on low speed, pour in the warm water and 2 tablespoons of olive oil. Mix until the flour is completely moistened. Let sit for 5 minutes.
3. Add 2 tablespoons of coarse salt and knead on medium speed for 5 minutes. The dough will first tighten, then begin to relax. After 5 minutes, it will become very wet and stick to the bottom of the bowl, but not the sides. Mixing on low speed, add the cooled vegetables and parsley.
4. Grease the inside of a large bowl (large enough to hold at least twice the dough) with 2 tablespoons olive oil. Using a bench scraper or spatula, transfer the dough to the bowl, turning it once to coat it completely with oil. Cover with a plate and let rise for about 2 hours. The dough should double in size.
5. Meanwhile, heat 1 teaspoon of olive oil in a medium skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking up any lumps with the back of a spoon, for about 5 minutes. Transfer to a plate and let cool to room temperature.
6. Pour the remaining 1/4 cup olive oil into the bottom of a 12x18-inch rimmed baking sheet. Use your hands to spread the oil evenly across the bottom and up the sides of the pan.
7. Place the dough on a baking sheet and smooth it out slightly with your hands. Turn the dough over once and gently stretch it so it lays in an even layer on the baking sheet. The dough may resist resistance at the edges. If it starts to shrink, let it rest for 10 minutes and stretch it again, working from the center outward to the edges to achieve an even thickness. Spread the filling evenly over the top and use your fingertips to make dimples in the surface, pressing firmly but without piercing the dough all the way through.
8. Brine:
   
   Dissolve 1 teaspoon of coarse salt in 1/4 cup of warm water. Spray the surface to collect the brine in the crevices. Cover with an inverted baking sheet or loosely with plastic wrap lightly sprayed with cooking spray. Place in a warm place for 45 minutes to let the dough rise again.
9. Meanwhile, preheat the oven to 230°C (430°F). Press the dough into a ball with your fingers and sprinkle with sea salt. Bake, rotating the pan halfway through, until the cake is deep golden brown on top and bottom, 30–35 minutes. Drizzle with olive oil and let it rest for 5 minutes. Using a spatula, transfer the cake to a wire rack and let it cool.
   
   Note
   
   Cubes often vary in size, and the filling consistency may be thicker. Use the amount of dry broth needed for 2 cups of liquid.