Summer, colours, texture, freshness, flavour: it is all in one dish, the first bite will take you straight to the South of Italy.

  1. Start working the dough the day before: refresh your sourdough with 75 g of flour and 40 g of water, mix well until smooth and elastic and leave to rest for 3 hours. Add 90 g of flour and 45 g of water to the mix, knead again and leave to rest for 3 more hours. Now your sourdough is ready for the last dough: you should have 315 g of sourdough, add 850 g of flour, 500 g of water, salt and olive oil and mix well. Transfer on a floury surface and knead well until smooth and elastic. Let it rest for 30 minutes.
  2. Divide the dough in small pieces about 150 g each, roll them slightly and let them rest for 20 minutes. Now roll them again to a 30 cm length putting the edges together in a ring shape. Let them rest for 8 hours room temperature (in autumn/winter), 1 hour room temperature – 6 hours in the fridge – 1 hour room temperature (if it’s hot weather).
  3. Pre-heat the oven at 200 degrees and bake the rings for 12 minutes, they need to stay light in colour. Take them out and let them cool down completely. With a bread knife cut them in half lengthwise and put them on a baking tray with the cut part facing up. Bake for 30 minutes at 180 degrees then for 30 more minutes at 140 degrees, let them cool down completely.
  4. Prepare the topping: dice the tomatoes and mix them with olive oil, garlic, salt, pepper and oregano. When the Friselle are completely cold they will be quite hard, take a bit of water in your hand and splash the Friselle in order to moist them, then put them on a plate and drizzle with a bit of olive oil. Now top with the fresh tomatoes, smoked salmon, fresh basil and fresh dill as you prefer. Drizzle with a bit of olive oil and serve immediately.