In a bowl pour the flour, malt, brewer’s yeast and water and start kneading. After some minutes, add salt and knead until you obtain a smooth and homogeneous dough. Let it rest and leaven in a cozy place for about 2 hours.

After this time, take the dough and start obtaining your bread bocconcini of 30gr each.

After giving them a round shape, place them on a tray covered with baking paper and let them leaven until they double. Once bloated, brush some milk on them and cook them at a temperature of 180°C for about 20 minutes.

Once ready, take them out of the oven and let them cool down. Afterwards cut them in half and take some scamorza slices cut previously.

Place cheese on the cut bread and sprinkle some salt, extra virgin olive oil and parsley.

Replace in the oven for some minutes until the scamorza gets melted and then taste your bread bocconcini hot.