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500 grams of durum wheat semolina, I used re-milled 330 ml of water approximately 8/10 grams of salt 3 tablespoons of extra virgin olive oil 100/120 grams of sourdough Alternatively brewer's yeast. The dose depends on the time you have to wait for the leavening. For 500 grams of semolina it can be 8/10 grams or 5 or even 3 grams for the whole night. I always tell you that the less yeast you put in, the longer the leavening and the tastier what you have prepared will be. For the filling Tomatoes cut into small pieces Choose ripe and healthy ones, better oval or small ones Good oil Salt Basil Garlic Static oven at 190/200 degrees for about 40/45 minutes Fan oven at 170/180 degrees “ “ “ The bread must not be burnt but not raw either. If you liked all this and you haven't done so yet, subscribe to the channel. It's free See you soon ☺️