Galetta with apples

Preparation steps

• Dough: Tear the yeast into pieces and dissolve it in water (room temperature). Add sugar, flour and salt. Knead the dough until it becomes smooth and elastic. Put the dough in a bowl, cover and let it rest for 1 hour (up to an hour and a half).
• Meanwhile, cut the butter into pieces and leave for at least half an hour at room temperature to soften. After the dough has rested, move it to the work surface and spread it slightly with your hands. Place 1/3 of the soft butter in the middle and fold the ends of the dough over the butter so that it is completely closed. Pressing the dough again with your hands, spread it and put another third of the butter in the middle, close it with the dough and repeat the process with the remaining butter. Knead the dough, adding flour if necessary (under the dough and on the dough). "escape" from the dough. The dough will eventually stop being sticky, and will become soft, smooth and elastic again (I can even say silky soft) .Place the dough again in a clean bowl, cover (lid or cling film) and let it rest for 1 hour. (You can see the process of preparing the dough in steps in this recipe)
• Stuffing: Peel the apples and cut them into pieces. Put them in a pan with 15 g of butter, sugar and cinnamon, and cook on low heat until the apples are slightly softened and lightly caramelized. Remove the apples from the pan and leave them to cool.
• Put the remaining 15 g of butter in the same pan and melt it over low heat. Add the bread crumbs and fry them a little in butter. Remove from the heat and stir in the caramel sauce.
• Preparation: Roll out the dough on a piece of baking paper with a roller, to a thickness of about 3 mm, to get a circle. Arrange the crumbs on the dough first, then the apples over them, but leaving a blank edge (4-5 cm).
• Then fold the empty part of the dough over the filling. Moisten the dough with water with a brush and sprinkle with sugar. Bake the pie at 180 ° C until it turns brown and the dough is crispy. Leave it to cool (or at least soften) before serving.p.s. Although the pie will keep for up to 2-3 days, it is best the same day it is baked, because the dough will soften on the second day.