Steps

• If you already have the ready-made bread, go to the next step (2). If you need to make it at home, read below:

  1) RUSTIC BREAD

  First, dissolve the fresh yeast in water at room temperature. Wait a few minutes and then add the sugar (necessary to activate the yeast). In a bowl, pour the three types of flour (Manitoba, all-purpose, and semolina), then gradually add the water, kneading with your hands. Add the extra virgin olive oil as well. Transfer the dough to the table and work it. Finally, add the salt. If necessary, you can add more flour or water, depending on how the dough turns out. You should obtain a smooth, elastic, and homogeneous dough.

  Transfer it back to the bowl and cover with a cloth. Let it rest in a closed place until it doubles (it will take about 2 hours). Take the dough and divide it into two. Slightly work them by making folds, from bottom to top, from top to bottom, and then the same on the two sides, then pinch the top part to close them well. You should obtain two elongated shapes. Let them rise covered for another hour.

  

• – OVEN COOKING:
  Preheat the oven to 482°F (it will take 10 to 20 minutes depending on the type of oven). Place the two dough pieces on a baking sheet with parchment paper. Sprinkle semolina on the surface and bake in a hot oven at 482°F for 20 minutes. Then lower to 446°F and bake for another 10 minutes.

  – AIR FRYER COOKING:
  Preheat the air fryer for 3 minutes at 392°F. Transfer the two dough pieces well covered in semolina to the air fryer basket. There is no need for parchment paper. Cook them at 392°F for about 15/20 minutes, turning them halfway through.

  – BREAD MACHINE COOKING:
  Transfer the two dough pieces into two oiled molds and sprinkle semolina on the surface. Bake following the instructions of the bread machine (depends on the model and settings of the machine).

  Once ready, transfer them to a rack to cool.

• 2) CONFIT TOMATOES AND YOGURT CREAM

  To prepare the confit cherry tomatoes, simply cut the cherry tomatoes in half. Transfer them to the air fryer basket (with or without parchment paper) with the cut side up. Add a drizzle of extra virgin olive oil, a sprinkle of sugar, a pinch of salt, and dried oregano.

  Cook the cherry tomatoes in the air fryer at 320°F for the first 10 minutes, then 356°F for 5 minutes, and finally at 392°F for 5 minutes; in total, it will take 20 minutes.
  Static oven cooking: preheat the oven to 284°F. Place the cherry tomatoes on a baking sheet and season as described above. Cook them at 284°F for about 2 hours.

  

• Meanwhile, prepare the cream. In a bowl, pour the Greek yogurt, the juice of half a lemon, a pinch of salt, finely chopped parsley, and a drizzle of extra virgin olive oil. Mix well until you get a smooth cream.

  

• 3) SEASON THE CRISPY BREAD

  Take the bread (homemade or ready-made) and cut it in half lengthwise. Add a drizzle of extra virgin olive oil and transfer it to the air fryer basket. Cook it at 392°F for about 3-5 minutes, until it’s nice and crispy.
  You can do the same in a preheated oven at 482°F for 5 minutes, or in a very hot pan.

  Once ready, spread the yogurt cream on the surface and place the confit cherry tomatoes on top. If you like, you can finally add a few basil leaves and a drizzle of extra virgin olive oil.

  You can eat it as is or cut it into smaller pieces and serve it as an appetizer. Enjoy your meal.