Dissolve the dried sourdough starter in 1/3 cup water (100 ml) taken from the total, add 1/3 cup flour (50 grams), and let rest covered for about 1 hour.

In a bowl, combine the flours and the starter mixture. Begin mixing, adding the activated charcoal dissolved in water. Finally, add half a tablespoon of salt and 1 tablespoon of extra virgin olive oil.

Let the dough rest covered for 30 minutes.

Take the dough and fold it several times.

Make shallow cuts in the dough and let it rise.

Let rise until doubled in size.

Line a baking sheet with parchment paper.

Spread the dough out by hand, top with sliced cherry tomatoes, and bake in a preheated oven at the highest temperature for about 20 minutes. Bake the first 10 minutes on the lowest rack, then move to the middle rack for the remaining time.

Once baked,

Slice and

Enjoy.