(For 2 loaves)
-
15g fresh baker’s yeast
-
400ml warm water
-
1 pinch of sugar
-
800g T55 flour (or all-purpose flour)
-
16g salt
-
125ml Wild Garlic Oil or extra virgin olive oil
-
1 tbsp Salsa Pomodoro
-
12 mini buffalo mozzarella balls (or 1 whole mozzarella from Gaec du Petit Tonnerre)
-
24 cherry tomatoes
-
"Sel du Diable" (spicy salt) as needed
-
Olive oil as needed
-
Ground pepper as needed
Instructions:
Dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 10 minutes until it forms a frothy starter.
Pour the starter over the flour in the bowl of a stand mixer, add the oil and salt, and knead until you have a soft, elastic dough.
Cover with a damp cloth and let rise for 1 hour 30 minutes in a warm place.
In a bowl, toss the cherry tomatoes with Salsa Pomodoro and a drizzle of olive oil. Drain the mozzarella and season lightly with ground pepper.
Divide the dough into 2 equal portions. Roll each into a circle about 1.5 to 2 cm thick. Place on a greased baking tray and use your fingers to make dimples in the dough. Fill the dimples with the tomatoes and mozzarella.
Cover with a damp cloth and let rise again for 30 minutes until doubled in size.
Bake in a preheated oven at 230°C (446°F) for 20 to 25 minutes.
Once out of the oven, drizzle with a little olive oil and sprinkle with "Sel du Diable".
Serve warm with a crisp green salad.