Oregano 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

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 •

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

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

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

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

whole wheat flour (about 500 grams) • warm water (about 400 grams) • dry yeast for savory breads • Salt • red tomatoes (about 500 grams) • Plenty of extra virgin olive oil • Water • Oregano

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

finely ground durum wheat semolina (about 350 grams) • warm water (about 180 grams) • honey or sugar • fresh baker's yeast (about 12 grams) • fine salt • extra virgin olive oil • For the filling: • tomato purée • Salt • Oregano • fresh provolone cheese (about 300 grams) • speck (about 200 grams) •

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,

all-purpose flour (about 500 grams) • active dry yeast (about 8 grams)

ancient durum wheat flour (Senatore Cappelli) (about 500 grams) • warm water (about 400 ml) • instant dry yeast • salt • sugar • Piccadilly tomatoes • black olives • Grated Grana cheese, to taste • Oregano, to taste • potato • Speck sticks, to taste • Salt, to taste •

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) •

re-milled semolina flour (200 grams) • all-purpose flour (300 grams) • water, room temperature (280 ml) • instant yeast (4 grams) • Olive oil • Squid ink • tomato purée (200 ml) • anchovy fillets • Oregano • zucchini • peeled shrimp (100 grams) • Parsley •

all-purpose flour (about 300 grams) • fine semolina flour (about 300 grams) • warm water (about 380–390 ml) • active dry yeast (about 1 gram) • salt • extra virgin olive oil • large vine-ripened tomatoes • Salt • Oregano • Extra virgin olive oil

semolina flour (about 150 grams) • all-purpose flour (about 150 grams) • potato starch • cake fresh yeast • warm water (about 220 ml) • oil (about 20 ml) • Salt, to taste • sugar or honey • ripe tomatoes • Salt, to taste • Oregano • Extra virgin olive oil, to taste

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • room temperature water (about 370 ml) • active dry yeast (about 1 gram) • olive oil (about 10 grams) • salt (about 12 grams) • Cherry tomatoes, • Pitted green olives, • Oregano, • Salt for seasoning, • Olive oil for drizzling,

kamut flour (about 300 grams) • salt • extra virgin olive oil • water (about 150 ml) • As needed, kamut flour for dusting • cherry tomato passata (about 600 ml) • Heaping 1 teaspoon dried oregano • extra virgin olive oil • Salt, to taste • whole milk mozzarella (or another good melting cheese, about 210 grams)

all-purpose flour (150 grams) • cherry tomatoes (250 grams) • fresh baker's yeast (8 grams) • extra virgin olive oil (15 grams) • salt (5 grams) • Fresh basil, to taste • Oregano, to taste