Cudduruni di Buccheri

What you’ll need

Ingredients

• 3¼ cups strong bread flour
• ⅔ cup semola rimacinata Semola Rimacinata →
• 1⅓ cups warm water
• ¼ oz dried yeast
• 1⅔ tsp fine sea salt
• 4 tbsp extra-virgin olive oil Extra Virgin Olive Oil →
• Dried tomatoes in oil, chopped
• Dried oregano Sea Salt & Dried Oregano Set →
• Chilli flakes (optional)

At the stove

Instructions

1. 1

   Mix the flours, water and yeast, then add the salt and 2 tbsp oil. Knead 8 minutes and rise for 1 hour.

2. 2

   Divide into six, shape into balls and rest for 30 minutes.

3. 3

   Flatten each into a disc on an oiled tray and dimple hard with your fingertips.

4. 4

   Scatter with dried tomato, oregano and chilli, and drizzle with the remaining oil.

5. 5

   Bake at 445°F for 15–20 minutes until the edges crisp.

6. 6

   Eat warm, cut into wedges.