Savory bread

day-old bread (about 100 grams) • canned tuna in oil, drained (about 80 grams) • small shallot, finely chopped • Salt, to taste • Black pepper, to taste • fresh basil leaves • grated Parmesan cheese • Milk, • oil-packed sun-dried tomatoes • pitted green olives • egg • Vegetable oil, for frying

eggs • red onion (or yellow onion) • brown sugar • balsamic vinegar • Extra virgin olive oil, • Salt and pepper, • Fresh thyme or fresh oregano or oregano, • Rustic bread for the croutons, • Shaved Parmesan or Pecorino cheese,

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

an avocado • whole grain bread • eggs • smoked salmon • oranges • Salt • Oil • Pepper • White vinegar

rice flour (about 350 grams) • water (about 350 grams) • salt

seeded ciabatta roll • Salame Felino (about 80 grams), thinly sliced • anchovy fillets in oil • small bunch arugula • Extra-virgin olive oil, to taste • Freshly ground black pepper, 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 •

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

beans • onion • guanciale (about 100 grams) • sausages • Red pepper flakes, to taste • cherry tomatoes (about 200 grams) • Day-old bread • pork rind • white wine (about 120 ml)

all-purpose flour (about 200 grams) • fine semolina flour (about 150 grams) • salt • dry white wine (about 100 ml) • extra virgin olive oil (about 70 ml) • milk (about 50 ml) • small eggplants • bell peppers • extra virgin olive oil • garlic clove • mild melting cheese, such as caciotta or similar (about 150 grams) • dried oregano •

pane carasau (about 200 grams) • crescenza cheese (about 150 grams, or substitute with a mild, creamy cheese) • cream cheese (about 100 grams, such as Greek-style cream cheese or regular cream cheese) • olive oil • Black pepper • Salt

bread • Stracciatella cheese • Prosciutto • tomatoes • Olive oil, • Oregano • Salt,

all-purpose flour (160 grams) • whole spelt flour (140 grams) • bread flour (Manitoba) (200 grams) • sugar (60 grams) • fresh baker’s yeast (10 grams) • water (200 ml) • plus 1 tablespoon milk (100 ml) • extra virgin olive oil • salt (10 grams) • Extra virgin olive oil, as needed for the surface • Salt and black pepper, • About 1 1/3 to 1 1/2 pounds fresh figs (600-700 grams) •

bread flour or all-purpose flour (about 250 grams) • sugar (about 50 grams) • fresh yeast (about 10 grams) • sunflower oil (about 30 ml) • lemon (zest) • orange (zest) • almond or soy milk (about 125 ml) • salt

flour (about 500 grams) including • (2 cups all-purpose flour (about 250 grams) and 2 cups bread flour (about 250 grams)) • milk (about 100 grams) • plain low-fat yogurt (about 150 grams) • eggs + 1 egg yolk • sugar, according to your taste • melted and cooled butter (about 60 grams) • fresh yeast (about 12 grams) • salt (about 10 grams) • egg white for brushing

For the dough • all-purpose flour (about 250 grams) • bread flour (about 250 grams) • fresh baker’s yeast (about 25 grams) • water (about 230 ml) • oil (about 60 ml) • salt • sugar • For the topping • Tomato purée, • Extra virgin olive oil, • Mozzarella cheese, •

For the dough: • type 1 flour (about 200 grams) • bread flour (about 200 grams) • re-milled durum wheat semolina (about 100 grams) • water (about 290 grams) • extra virgin olive oil (about 15 grams) • salt (about 12 grams) • fresh baker's yeast (about 8 grams) • For the emulsion: • extra virgin olive oil (about 50 grams) • water (about 30 grams) • For topping: •

bread flour (about 200 grams) • Parmesan cheese (about 80 grams) • smoked provolone cheese (about 70 grams) • butter (about 50 grams) • milk (about 100 ml) • instant yeast • saffron • Herbs: thyme, savory, sage, rosemary • Filling • Stracchino cheese Salami Mixed salad