Small Sun-Dried Tomato and Olive Breads

In a large bowl, combine 500 g of wholegrain spelt flour, 500 g of Caputo red flour, 1000 g of water, 7 g of instant yeast, and 2 tablespoons of honey.

Mix just until everything comes together into a wet poolish batter.

Cover the bowl tightly with cling film.

Place it in the fridge to cold-ferment for 24 hours.

After 24 hours, take the poolish out of the fridge.

Add the remaining 500 g of Caputo red flour and 50 g of salt to the poolish.

Knead the dough thoroughly for 30 minutes until smooth and well-developed.

Transfer the dough back into a clean container.

Cover it tightly with cling film.

Return it to the fridge for a second 24-hour cold fermentation.

On baking day, take the dough out of the fridge.

Leave it at room temperature for 30 minutes to 1 hour, until it has doubled in size.

While the dough is resting, chop 250 g of sun-dried tomatoes.

Chop 100 g of olives, making sure they are pitted.

Once the dough has doubled, gently knead the chopped sun-dried tomatoes and olives evenly into the dough.

Divide the dough into small portions.

Shape each portion into a small, uniform bread ball.

Place the dough balls onto baking sheets lined with parchment paper.

Spread tomato concentrate over the top of each bread ball.

Sprinkle generously with shredded cheese.

Preheat the oven to 180°C (350°F) using top and bottom heating without ventilation.

Place a tray filled with water on the bottom rack of the oven to generate steam.

Bake the small breads for 15 to 20 minutes until golden brown, fully baked through, and the cheese is melted and bubbly.

Remove the breads from the oven.

Let them cool slightly on a wire rack.

Enjoy them as they are.

Alternatively, make a sandwich with mortadella and burrata.

Another option is to use prosciutto crudo, arugula, tomato, and truffle buffalo mozzarella.