Rustic Loaf with Sausage and Broccoli Rabe

Method

1. In the bowl of a stand mixer (or in a bowl if kneading by hand), combine the flour, sugar, crumbled yeast, milk, and eggs.
2. Knead for a few minutes, then add the salt and finally stream in the oil.
3. Give the dough a quick knead by hand, then form it into a ball. Cover with plastic wrap and let it rise for about 3 hours.
4. Meanwhile, prepare the filling: In a pan, heat oil with garlic and chili pepper. Add the broccoli rabe (do not blanch it), cover, and cook until tender but still crisp.
5. Crumble the sausage and add it to the pan with the broccoli rabe. Cook together briefly.
6. Roll out the risen dough on a floured surface into a rectangle, not too thin.
7. Spread the broccoli rabe and sausage mixture evenly over the dough, then add torn fior di latte and grated pecorino cheese.
8. Roll the dough up gently, without tightening too much.
9. Let the rolled loaf rest for about 30 minutes.
10. Brush the loaf with beaten egg.
11. Bake in a preheated oven until golden brown.