Basic bread

all-purpose flour (about 1.2 kg) • water (900 ml) • salt (24 g) • fresh baker’s yeast • Extra-virgin olive oil, • shelled pistachios (300 g) • extra-virgin olive oil (70 ml) • –18 oz mortadella (400–500 g)

large eggs • fine salt • olive oil • grated Parmesan cheese • baking powder (for savory dishes) • all-purpose flour, not heaping (about 1/2 to 2/3 cup; 60-80 grams) • medium potato • Olive oil, as needed, for greasing a 9-inch (24 cm) cake pan • fresh rosemary

buckwheat flour (about 250 grams) • gluten-free flour blend (about 250 grams) • gluten-free instant yeast for savory baking • extra virgin olive oil • water (about 350 ml) • Salt, to taste • cherry tomatoes • Smoked bacon, to taste • black olives

For the dough: • all-purpose flour (about 1 kg) • large boiled potatoes • active dry yeast • Warm water, • Salt • sugar (to activate the yeast) • For the filling: • Fresh green onions • Black olives • Salt • Extra virgin olive oil

re-milled semolina flour (about 400 grams) • water (about 400 grams) • sourdough starter discard, no older than 2 days (about 100 grams) • honey • salt • extra virgin olive oil

brown rice flour (80 grams) • millet flour (80 grams) • sorghum flour (80 grams) • potato starch (70 grams) • psyllium husk (see notes at the end of the recipe) • salt • sugar • gluten-free instant yeast for savory baking • heaping tablespoon fresh herbs of your choice, chopped • garlic, minced (optional) • extra virgin olive oil • water (250 ml) •

type 1 flour (about 250 grams) • chickpea flour (about 250 grams) • salt • grated Parmesan cheese (about 50 grams) • extra-virgin olive oil • fresh yeast (about 0.6 ounce or 12 grams) • sugar • warm water (about 300 mL) • Fresh rosemary,

semolina flour (about 400 grams) • water (about 300 ml) • sourdough starter or 2 1/2 teaspoons active dry yeast (about 10 grams) • salt • extra virgin olive oil • white spring onions with leaves and stems • red onions

all-purpose flour (about 500 grams) • warm water (about 400 grams), more or less as needed • active dry yeast (about 10 grams) • fine salt • Tomato purée, • Extra-virgin olive oil, • Oregano, • Brine-cured olives, • Red tomatoes, • Salt for topping,

sourdough starter (150 g) • water (300 ml) • sugar • all-purpose flour (400 g) • fine semolina flour (300 g) • boiled potatoes, mashed (300 g) • salt (10 g) • extra virgin olive oil • water (60 ml) • extra virgin olive oil (60 ml) • dried oregano

gluten-free flour (about 250 grams) • water (about 250 milliliters) • cake fresh yeast • olive oil • salt • sugar • Rosemary, to taste • Coarse salt, to taste • Olive oil, to taste

all-purpose flour (about 300 grams) • water (about 100 ml) • zucchini • Salt and pepper, to taste • Olive oil, • provolone cheese • cooked ham

refreshed sourdough starter • plus 1 tablespoon (250 g) room temperature water • (about 370 g) all-purpose flour • extra virgin olive oil • salt • honey • Oregano, salt, olive oil, cherry tomatoes, green and black olives,

gluten-free flour (250 grams) • medium potato (about 5 oz / 150 grams) • water (120 grams) • olive oil • dry yeast (5 grams) • salt (5 grams) • sugar (5 grams) • Finely chopped rosemary • for topping • Rosemary • Extra virgin olive oil, • Coarse salt

all-purpose flour (about 1 kg) • milk, at room temperature (500 ml) • water, at room temperature (500 ml) • granulated sugar (20 grams) • sourdough starter (about 300 grams) • sunflower oil (about 140 grams) • fine salt (30 grams) • egg yolk • milk for brushing (50 grams) • Sesame seeds, • Poppy seeds, • arugula (160 grams) •

all-purpose flour (about 500 grams) • water (about 370 ml) • fresh yeast (about 12 grams) • honey • salt • cherry tomatoes • green olives • Rosemary, to taste • Olive oil, to taste

plus 1 tablespoon water at room temperature (220 ml; you may need a little more or less depending on your flour) • extra virgin olive oil (20 g) • Salt • gluten-free flour blend or all-purpose flour (250 g) • instant yeast for savory baking (10 g) • salt (6 g) • sugar • For the Topping • Extra virgin olive oil • Olives • Feta, provolone, or another semi-hard or melting cheese • Cherry tomatoes •

pumpkin (150 g) • type 1 flour (about 320 g) • water (150 ml) • sourdough starter (150 g) • honey • salt • extra virgin olive oil • Extra virgin olive oil, as needed, for greasing the pan • Flaky sea salt, • Fresh rosemary (optional), • Taggiasca olives, as needed, for topping

For the dough • semolina flour (about 200 grams) • all-purpose flour (about 300 grams) • fresh baker’s yeast • salt (about 10 grams) • warm water (about 350 ml) • green onions (about 500 grams) • pitted black olives • salt-cured anchovies • cherry tomatoes • Salt, to taste • Extra virgin olive oil,

re-milled semolina flour (about 1 kg) • lightly refined flour (about 500 grams) • dried sourdough starter • salt • sugar • potato, cooked with its cooking water • olive oil (about 60 ml) • About 1 1/4 cups water (about 300 ml), adjust for desired dough hydration

rice flour (170 grams) • potato starch (80 grams) • guar gum or xanthan gum (3 grams) • milk (can use plant-based or lactose-free) or water (250 ml) • fine salt (8-10 grams) • olive oil (20 grams) • instant yeast for savory baking (such as baking powder for savory recipes, 1/2 packet Paneangeli) • ●To substitute the yeast: • cream of tartar (4 grams) • baking soda (8 grams) • milk (10 grams)

gluten-free focaccia (see recipe) • –7 oz mortadella with pistachios (about 150–200 grams) • –3 zucchini • Sardinian pecorino cream (about 100 grams)

Fiberpasta flour (about 500 grams) • warm water (about 300 grams) • fresh baker’s yeast (about 10 grams) • salt • extra virgin olive oil • oregano • tomato purée • cherry tomatoes (about 500 grams) • green olives

whole wheat flour (about 500 grams) • warm water (about 300 ml) • dry sourdough starter (about 35 grams) • salt • olive oil (about 50 ml) • Cherry tomatoes

gluten-free flour blend (such as Schär Mix B) (about 250 grams) • water (about 240 grams) • fresh yeast (about 8 grams) • wildflower honey (about 5 grams) • fine salt (about 2 grams) • peaches • Brown sugar, • Fresh rosemary,

Ingredients • gluten-free corn flour blend (about 100 grams) • gluten-free flour blend (such as Schar Mix B, about 100 grams) • water (200 grams) • extra virgin olive oil (15 grams) • fresh compressed yeast (2 grams) • mild honey (3 grams) • fine salt (3 grams)

all-purpose flour (about 250 grams) • finely ground durum wheat semolina (about 250 grams) • salt • warm water (about 450 ml) • fresh baker's yeast • For the emulsion • water (about 3/4 of a small glass) • extra virgin olive oil (about 1/4 of a small glass) • For decorating • Brined olives • Black olives • Cherry tomatoes •

sourdough starter • all-purpose flour • extra virgin olive oil for the dough, plus more as needed for greasing the pan and drizzling • salt • honey (about 1/8 teaspoon) • About 10 cherry tomatoes • Fresh basil • warm water

all-purpose flour (about 300 grams) • fine semolina flour (about 250 grams) • refreshed sourdough starter (about 100 grams) • boiled potatoes, mashed (about 150 grams) • honey • water (about 270 grams) • salt (about 11 grams) • extra-virgin olive oil (about 35 grams) • cherry tomatoes (about 250 grams) • Oregano • Extra-virgin olive oil, • Coarse salt,

kamut flour (about 500 grams) • room temperature water (about 250 ml) • fresh baker’s yeast (about 18 grams) • sugar • fine salt (about 15 grams) • extra virgin olive oil (about 80 ml) • turmeric (about 15 grams)