Twisted tomato bread
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Ingredients
- 500 g rustic flour
- 1 ¾ tsp salt
- ½ cube yeast (approx. 20 g), crumbled
- 3 ¼ dl water
- 2 tbsp olive oil
- 30 g dried tomatoes
- 1 glass red tapenade (approx. 190 g)
- 100 g ricotta
- ½ tsp dried oregano
- a little pepper
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