300g type bread flour
200g re-milled semolina flour
6g dehydrated brewer’s yeast
Tastefully Olive Traditional Balsamic
30g Tastefully Koronieki extra virgin olive oil
300g cherry tomatoes
Put flour, semolina, and yeast in the mixer.
To start mixing, pour water, milk, and 4 tablespoons of Tastefully Olive Traditional Balsamic Vinegar in the mixture.
After some minutes, add salt and continue mixing for 5-6 minutes at medium speed.
When the dough is smooth and elastic, form a ball, oil the surface externally, and leave it to rise covered with a kitchen towel for about 1 hour.
Take the dough and shape a long cylinder of 3-4 cm in diameter.
Twist it and roll it inside a round tin of 22 cm diameter starting from the center and creating a vortex.
Cover and leave to rise for 30 minutes.
Turn on the oven to 190 °C.
In the meantime, dice the tomatoes, and dress them with olive oil and oregano.
Insert the cherry tomatoes along with the dough creases, brush with oil, and bake for 40 minutes.