Bread with dried Pachino tomatoes in oil

Sun-dried tomatoes, also known as sun-dried tomatoes, are a traditional Sicilian food, particularly from the town of Pachino.

• 500 g Apulian durum wheat semolina flour
• 325 g Water
• 100 g Licoli (liquid sourdough starter)
• about 8/10 dried tomatoes in oil
• 10 g whole sea salt

Refresh the sourdough starter

Autolysis Process

Mix the re-milled semolina flour in a bowl

Pour in 325 g of water.

Knead for about 3 minutes, the dough should be lumpy and not fully formed.

Cover the bowl and let it rest for at least 60 minutes at room temperature.

Mix the re-milled semolina flour in a bowl

Pour in 325 g of water.

Knead for about 3 minutes, the dough should be lumpy and not fully formed.

Cover the bowl and let it rest for at least 60 minutes at room temperature.

3rd Step

After 60 minutes, add the sourdough starter and knead for about 3 minutes. Cover the bowl and let it rest for at least 40 minutes at room temperature.

After 40 minutes, add 10 g of salt and continue kneading for another 3 minutes.

Cover and let the dough rest for 30 minutes, after which add the well-drained dried tomatoes. You will need to fold the dough twice in the bowl, 40 minutes apart.

Once these steps are complete, it's time to shape your bread, placing it in a container or proofing basket, with the seam facing up. Place the basket in a bag and refrigerate the bread for 12 hours.

After 12 hours, take the bread out of the fridge and preheat the oven to 250°C (480°F) with a small pan of water on the bottom and the baking tray already inside.

Once the temperature is reached, turn the bread over with the seam facing down, sprinkle a little flour and massage the surface of the bread.

proceed to the cuts with a thin, sharp blade, cutting the dough almost under the skin, to a depth of about 1 cm.

Bake in the oven for 25 minutes.

Lower the temperature to 200°, remove the pan and cook like this for 15 minutes.

Lower the temperature to 180°C again for 35/40 minutes.