Oregano bread

fusillotti pasta (250 grams) • For the pesto • sun-dried tomatoes (200 grams) • ripe red tomatoes (200 grams) • capers (about 30 grams) • anchovy fillets (50 grams) • garlic clove • Fresh basil • Extra virgin olive oil • plain bread crumbs (about 40 grams) • grated pecorino cheese (about 20 grams) • Dried oregano

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

bread • Grated Parmesan cheese, • Stracciatella cheese, • cherry tomatoes • Salt, sugar, olive oil, and oregano,

sandwich bread • egg • Breadcrumbs, • mozzarella cheese • tomato sauce • salt • Oregano, • Bowls • Baking sheet lined with parchment paper • Parchment paper

tomato purée (250 grams) • medium carrots • onion • Salt • Pepper • Extra-virgin olive oil • Altamura bread (100 grams) • Extra-virgin olive oil • vegetable broth (500 ml) • Oregano

multigrain bread • cherry tomatoes • red onion (such as Tropea) • black olives • anchovy fillets • caper berries • Salt • Dried oregano, to taste • Fresh basil, to taste • vinegar (30 ml) • extra virgin olive oil (40 ml) • Salt, to taste

Day-old bread (traditionally unsalted Italian bread) • Firm, ripe cherry tomatoes • Fresh basil • Red onion (preferably Tropea) • Red wine vinegar • Salt • Oregano • Extra virgin olive oil

thick slices of day-old bread, preferably the end or beginning pieces; • San Marzano tomatoes; • Sicilian green olives; • (about 10 grams) salted capers from Salina; • salted caper berries (cucunci) from Salina; • dried oregano; • small bunch of fresh basil; • small saucepan of vegetable broth; • Salt, black pepper, and high-quality extra virgin olive oil, to taste

bread (about 500 grams) • cherry tomatoes (about 250 grams) • red onion (preferably sweet, like Tropea) • pitted black olives (about 80 grams) • tuna • Extra-virgin olive oil, • Salt, • Oregano,

day-old bread (about 400 g) • tomatoes, diced (about 200 g) • cucumbers, diced (about 200 g) • canned tuna in oil, drained (about 180 g) • pitted black olives (about 40 g) • almonds (about 40 g) • extra virgin olive oil (about 50 g) • red onions • wine vinegar (about 15 g) • fresh basil leaves • Dried oregano, to taste • Salt and pepper, to taste

cucumber • grape or cherry tomatoes • red onion • Dried oregano • Salt and pepper • Olive oil • Day-old bread • Rosemary • Turmeric (optional)

large slices of day-old bread • Extra virgin olive oil, • Salt • cherry tomatoes (about 200 grams) • Oregano • garlic • Green olives, • Sun-dried tomatoes in oil, • Red onion, • Eggplant and roasted peppers in oil,

rustic bread • Olive oil, granulated garlic, salt, oregano • cherry tomatoes • –7 anchovy fillets • Pitted black olives • red onion • pickled caper berries • Fresh basil • Salt, olive oil, apple cider vinegar

Altamura-style country bread (about 1 kg) • cucumbers • beefsteak tomatoes (about 650 grams) • green Italian frying peppers (or other mild green peppers) • red onion (preferably sweet, like Tropea) • cooked green beans • Plenty of fresh basil • Oregano, olive oil, and vinegar • Salt

rustic Italian bread (day-old) • ripe tomatoes • red onion • black olives • anchovy fillets • water (about 60 ml) • vinegar (25 ml) • Olive oil • Salt • Dried oregano • Fresh oregano • Fresh basil

large egg • milk (80 ml) • extra virgin olive oil (120 ml) • salt • all-purpose flour (about 360 grams) • baking powder (16 grams, for savory recipes) • tomato puree (350 ml) • extra virgin olive oil • dried oregano • cooked ham (150 grams) • whole milk mozzarella (200 grams) • salt

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

sliced whole wheat day-old bread • plant-based mozzarella cheeses • Cherry tomatoes, as needed, for garnish • tomato purée • Fresh basil, • olive oil • Salt and pepper, • Oregano,

rustic bread • cherry tomatoes • Salt, to taste • Oregano, to taste • large red onion (preferably Tropea)

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

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 •

day-old bread (about 200 grams) • tomatoes, chopped (about 400 grams) • balls mozzarella cheese • Fresh basil, to taste • Oregano, to taste • (Optional) 1 small red onion (such as Tropea) • (Optional) 1 handful olives • Salt and black pepper, to taste • Extra virgin olive oil, to taste

Schär Mix It gluten-free flour (500 grams) • fresh baker's yeast (10 grams) • fine salt (15 grams) • honey • olive oil (30 grams) • room temperature water (300-330 grams) • As needed: tomatoes, chopped and seasoned with olive oil, salt, and oregano

For the dough: • all-purpose flour (about 500 grams) • active dry yeast (about 10 grams) • warm water (about 400 grams) • salt • For the topping: • tablespoons tomato sauce • Cherry tomatoes, • Green olives in brine, • Oregano, • Salt, • Extra-virgin olive oil for greasing the pan •

all-purpose flour (about 500 grams) • water (about 400 ml) • active dry yeast (about 10 grams) • fine salt • Extra-virgin olive oil, • tomato purée • red cherry tomatoes • yellow cherry tomatoes • green Cerignola olives • Fine salt, • Oregano, • For my variation •

cherry tomatoes (about 350–400 grams) • To taste: garlic, thyme, and oregano • To taste: sugar and salt • Extra-virgin olive oil, • all-purpose flour (about 500 grams) • water (400 ml) • olive oil (50 ml) • cake fresh baker’s yeast • sugar • salt

day-old bread • About 10 tomatoes • garlic • Extra virgin olive oil • basil leaves • Oregano • Salt, to taste

tomatoes (150 g) • cucumbers • red onion (preferably sweet, like Tropea) • Salt • Extra virgin olive oil • Oregano • Green olives • Basil • tuna in oil • Stale bread,

day-old bread (about 180 grams) • green olives • salad tomatoes • fresh pecorino cheese (about 30 grams) • Oregano • Extra virgin olive oil • Salt, to taste • Garlic

organic spelt flour (about 500 grams) • water (about 400 grams) • active dry yeast (about 10 grams) • salt (about 15 grams) • Tomato, • Cherry tomatoes, • Olive oil, • Oregano, • Olives, • Salt, as needed for the top