Tunisian sourdough bread with salad

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 40 g flour (sourdough flour)
• 90 g water
• 40 g natural yogurt
• 1 tsp sugar
• 4 g beef broth powder or salt
• 1 tsp caraway seeds
• 1 tsp black pepper, freshly ground
• 12 g dry yeast
• 1 tbsp extra virgin olive oil
• 2 tbsp extra virgin olive oil, for baking
• n. B. Wheat flour type 405
• 400 g tomatoes, fully ripe
• 7 Pepper, red, long, mild
• 1 small red chili pepper(s)
• 3 medium-sized garlic cloves, fresh
• n. B. Salt and pepper, black, from the mill
• 120 g tuna in oil, from the can
• 2 eggs, size M, hard-boiled
• 60 g olives, black
• n. B. onion rings
• e.g. celery leaves
• n. B. Pepper, black, coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

A pan-baked bread eaten with salad in summer.

Combine water, yogurt, sugar, and salt and heat to 35 degrees Celsius in a water bath. Add the yeast, mix well, and let it activate for five minutes. Combine the wheat flour with the sourdough flour. Using a food processor, combine the milk mixture with the flour mixture and the spices and knead into a dough. Only add the olive oil when the dough has a crumbly structure. Knead the finished dough for at least 10 minutes to activate the gluten in the wheat flour. Let it rise in a warm place for 90 minutes. Knead the risen dough for one minute and then roll it out on a floured surface into a circle approximately 18 cm long. Place the dough balls on a floured cloth, cover, and let rise for 30 minutes. Add 1 tablespoon of olive oil to a sufficiently large pan (approximately 25-28 cm in diameter) and heat. Add the dough ball and bake with the lid on for 10 minutes on each side. Let the sourdough bread cool in the pan with the lid on. Using a long knife or cake slicer, cut the bread in half horizontally. For the salad, wash the tomatoes, remove the stems, peel them, and quarter them lengthwise. Remove the green and white cores and seeds, then cut them in half crosswise. Wash the bell peppers, remove the stems, cut them lengthwise, and remove the seeds. Cut them crosswise into approximately 1 cm wide pieces. Wash the small, red chili pepper and slice them crosswise into thin rings, leaving the seeds and discarding the stem. Trim both ends of the garlic cloves, peel them, and quarter them. Place everything in a blender and blend on the lowest setting for a maximum of 20 seconds. Season the tomato sauce with salt and black pepper. Lightly shred the tuna with a fork. Peel the eggs and quarter them lengthwise. Place the bread cut-side up on serving plates and spread the tomato sauce on top. Top with the tuna pieces, eggs, olives, and onion rings. Sprinkle with coarsely ground black pepper, garnish with celery leaves and serve.