300g type “00” flour

200g remilled semolina flour

6g dehydrated brewer’s yeast

150ml milk

100ml water

10g salt

Balsamic Vinegar of Modena PGI

30g extra virgin olive oil

300g cherry tomatoes

fresh basil

dry oregano

Put flour, semolina and yeast in the mixer.

Start mixing, pour water, milk and 4 tablespoons of Balsamic Vinegar of Modena 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 3-4cm diameter.

Twist it and roll it inside a round tin of 22cm diameter starting from the centre and creating a vortex.

Cover and leave to rise for 30 minutes.

Turn on the oven at 190°C.

In the meantime, dice the tomatoes, dress them with olive oil and oregano.

Insert the cherry tomatoes along the dough creases, brush with oil and bake for 40 minutes.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.