Ingredients
- 300 g all-purpose flour
- 200 g remilled durum wheat semolina
- 330 ml water
- 12 g brewer's yeast
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- 1 potato (boiled)
- unrefined coarse and fine salt Cuor di Mare to taste
- 250 g baby roma tomatoes
Method
- Mix flour, semolina, fine salt, sugar and add a potato, already boiled and mashed.
- Gradually add water and yeast and continue kneading.
- Shape the dough into a ball and let it rise for at least two hours.
- Stretch the dough in a tray and season it with the tomatoes already cut in half and flavoured.
- Drizzle with unrefined coarse salt and bake at 200° for about 20 minutes.
