Time: 2 ore
Difficulty: facile

Despite the name "cake" we are talking about a delicious savory dish, here I propose my version stuffed with spinach and scamorza.
Features:
The original cake is typical of the Umbrian gastronomic tradition, a kind of ancient bread without yeast that is prepared with a dough made from water, flour, salt and baking soda. The cake is cooked on a cast iron plate called "testo" and after cooking, it is divided into square or irregular parts, stuffed to taste.
Historical background:
The recipe is really very old and historically two versions were made: the most widespread, of wheat, and that based on corn, consumed in the homes of the wealthiest Umbrian families.
As we said, the plate on which this large unleaved bread is baked is called testo (from the Latin "testum", the floor in brick where breads and focacce were cooked in ancient Rome), a disc of about three centimeters thick, Once made of clay and gravel and more recently cast iron.
Notes: The cake is also known by other names: crescia (in the area of Eugubino-Gualdese) and ciaccia (in the Valtiberina, with the Città di Castello that offers a variant of its own, with the addition of chicken eggs to the dough).

Ingredients for 6 people
900 g Special Bread and Pizza Molino from Giovanna without lactose
100 g of saracen flour
36 g fresh yeast 
10g sugar
10g of wine vinegar
800g water
60g extra virgin oil
10g salt up
for the filling 
400 g Spinach
3/4 of the onions
extra virgin olive oil
Lactose-free smoked scamorza
Parmigiano Reggiano grated
salt/pepper
 

Ingredients for 6 people
900 g Special Bread and Pizza Molino from Giovanna without lactose
100 g of saracen flour
36 g fresh yeast 
10g sugar
10g of wine vinegar
800g water
60g extra virgin oil
10g salt up
for the filling 
400 g Spinach
3/4 of the onions
extra virgin olive oil
Lactose-free smoked scamorza
Parmigiano Reggiano grated
salt/pepper

Procedure

Place the mixture and the saracen in a bowl or in a food processor, then dissolve the crumbled yeast in the water and sugar dose, pouring the water slowly and squeezing the dough vigorously.
Knead carefully, then add the oil and vinegar, and finally add salt.
Work until smooth, place on the cutting board and form a homogeneous ball with the dough, lightly floured hands, then arrange in a bowl and let rise for about 45 minutes at room temperature.
Meanwhile prepare the vegetables: clean and wash the spinach. Put them in a pan and let them cook on medium heat (few minutes). Drain and cut with a knife.
Cut the spring onions into slices and fry them in a pan with a nice drizzle of oil. Add the vegetables, and cook on a high flame just enough to dry them from the water expelled in cooking, salt and pepper.
After this time, heat the pan (the text) on low heat.
Take the dough and with a tarocco divide it into 3 portions of about 330 g each, Spread each portion with a rolling pin until you get a disc with a diameter of about 25 cm.
Drill the surface with the tips of a fork or tool.
Heat the text well and cook the focaccia on both sides, adjusting the flame so that they do not burn and turning often.
To keep them soft while you finish baking all the cakes, place them in a cloth basket and cover with a clean towel.