Olive bread

water (225 ml) • fresh baker’s yeast (15 g) • extra virgin olive oil (30 g) • unsalted butter, softened (20-30 g) • salt (8 g) • roasted pumpkin puree (300 g) • all-purpose flour, about (500 g) • For the topping: • olive oil (60-65 g) • warm water (60-65 g) • salt • pitted Kalamata olives in oil, drained •

re-milled durum wheat semolina (about 500 grams) • warm water (about 300 ml) • active dry yeast (about 8 grams) • Extra-virgin olive oil • Salt • Salted anchovies • Taggiasca olives • Sun-dried tomatoes • Mini mozzarella balls • Arugula

all-purpose flour (about 450 grams) • dry active yeast (about 12 grams) • water (about 300 ml), divided • brown sugar • salt • ripe tomatoes • Black olives, • Anchovies, • Oregano,

tumminia wheat flour (about 400 grams) • whole wheat flour (about 200 grams) • warm water (about 350 ml) • fresh yeast (about 0.6 ounces or 12 grams) • salt • sugar • sun-dried tomatoes (about 100 grams) • capers (about 50 grams) • anchovies (about 50 grams) • pitted green olives, sliced (about 50 grams) • pitted black olives, sliced (about 50 grams) • grated Sicilian caciocavallo cheese (about 100 grams) •

calamari (about 1 kg) • jumbo shrimp (about 600 grams) • dry white wine (about 240 ml) • rustic bread

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

Multigrain bread, • tuna (about 250 grams)

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

fresh bread • Grill seasoning • Extra virgin olive oil • tomato • cucumber • Dried garlic • White wine vinegar • Salt • Dried parsley

plus 2 tablespoons all-purpose flour (about 240 grams) • minus 1 tablespoon water (about 230 grams) • salt (about 10 grams) • sugar • generous tablespoons extra virgin olive oil • instant yeast for savory baking • large potato • sausage (about 250 grams) • Extra virgin olive oil, salt, and pepper • sprigs of rosemary • garlic clove • cubes of mozzarella or mild cheese

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

all-purpose flour (about 200 grams) • water (about 100 grams) • extra virgin olive oil • Salt, to taste

fresh, very ripe tomatoes (about 700 grams) • yellow onion • celery stalk • extra-virgin olive oil • large bunch fresh basil • thick slices day-old bread • Vegetable broth, • Salt, to taste • Freshly ground black pepper, to taste • fresh basil leaves, for garnish

all-purpose flour (about 350 grams) • salt • baking soda • water, at room temperature (about 200 ml) • extra virgin olive oil • sliced ham (about 100 grams) • mozzarella cheese (I used lactose-free)

cleaned squid (300 g) • fresh or day-old bread crumbs (40 g) • fresh parsley • garlic clove • anchovy fillets in oil • white wine (60 ml) • extra virgin olive oil • salt • Freshly ground black pepper, to taste

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

type 2 flour (about 600 grams) • salt (about 9 grams) • warm water (about 420 ml) • extra virgin olive oil • fresh baker’s yeast (about 6 grams) • steamed beets (about 100 grams) • cooked, well-drained spinach (about 100 grams) • ground turmeric

pasteurized egg whites (165 grams) • chickpea flour (100 grams) • Greek yogurt • baking powder (for savory recipes) • olive oil • fine salt • Dried rosemary, to taste • large mixing bowl • electric mixer • kitchen scale • tablespoon • teaspoon •

all-purpose flour (about 400 grams); • semolina flour (about 100 grams); • extra virgin olive oil (about 30 ml); • low-fat milk (about 200 ml); • fresh baker's yeast (about 10 grams); • water (about 200 ml);

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

day-old rustic Italian bread (about 390 grams) • grape or cherry tomatoes • small red onions • fresh basil leaves • cucumbers • Mini mozzarella balls, • Balsamic vinegar, • Extra virgin olive oil • Salt, • Large

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 275 grams) • fresh yeast (about 12.5 grams) • salt (about 10 grams) • sugar (about 7.5 grams) • olive oil (about 25 grams) • rosemary • Coarse salt

all-purpose flour (about 400 grams) • durum wheat semolina flour (about 150 grams) • (2 1/4 teaspoons/7 grams) instant dry yeast • sugar • warm milk (about 150 ml) • warm water (about 150 ml) • sunflower oil (about 100 ml) • salt • Extra virgin olive oil, coarse salt, and fresh rosemary for topping

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,

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

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

hard dough bread (220 g) • garlic clove • extra virgin olive oil, to taste • salt, to taste • crushed red pepper, to taste • oregano, to taste

all-purpose flour (600 grams) • salt (12 grams) • fresh baker’s yeast (12 grams) • water (450 ml) • Extra virgin olive oil, • Black olives, • Thinly sliced onion, • Cherry tomatoes, • Extra virgin olive oil, • Fine salt,

day-old bread (about 500 grams) • ripe tomatoes (about 250 grams) • cucumbers • onion • Fresh basil, to taste • Fresh mint, to taste • Salt and pepper • Extra virgin olive oil

all-purpose flour (about 400 grams) • sugar • water (250 ml) • salt • olive oil (50 ml) plus more for brushing • instant yeast for savory recipes • Coarse salt • Rosemary