Method

• 1.
  For the dough, combine the flour, sugar and yeast in a large bowl. Start by slowly pouring 3/4 cup (180ml) water into flour mixture and kneading (or see note) until water is fully absorbed.
• 2.
  After adding all the water, add the oil and continue kneading. Lastly, add 11/2 tsp fine salt and knead until a smooth and elastic dough.
• 3.
  Shape into a ball and transfer to an oiled bowl. Cover with plastic wrap, and leave to rise until it doubles in size (with this amount of yeast, it will take about 3 hours).
• 4.
  Heat the oil and garlic cloves in a medium frypan over medium heat. Add the passata and a pinch of salt flakes. Cook, stirring occasionally, for 10 minutes or until the sauce thickens, adding oregano if desired. Set aside to cool.
• 5.
  Once dough has doubled in size, cut into quarters. Roll each quarter out on a floured surface to a 20cm circle. Cut out 4 rounds using an 8cm cookie cutter or a glass.
• 6.
  Heat 5cm oil in a large saucepan over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Press the centre of each montanare to create a slight hollow for the topping, and deep-fry, in 4 batches, for 3 minutes, flipping to brown on both sides. Drain on paper towel.
• 7.
  Serve topped with a little passata sauce, grated Parmigiano and a small basil leaf.