Time: 45 minuti
Difficulty: Facile

Summer brings scents, colors and flavors, the desire to stay at the sea and nibble this bread will be inevitable. Tomato and basil make it indescribably tasty.

Features: Basil is a herbaceous plant that can reach a height of about 50 cm.
Originally from the hot zones of Asia, it was introduced to Italy by the ancient Romans.
Cenni storici il termine “Basilico” si origina dal greco “basilikon” ovvero “pianta regale, maestosa” che a sua volta si origina da “basileus” ovvero “re”. Some believe it is so called because it was used for the creation of perfumes for the king, others for the sacred use that the ancient Hindus did. The etymology of the name has often been confused with that of the "Basilisco", a mythological snake with deadly venom and basil would have been the only antidote.
Notes: basil has many beneficial properties such as digestive, balsamic and is unwelcome to insects.

Ingredients for 4 people
500 g prepared for bread and pizza Molino dalla Giovanna without gluten and lactose
400 g water
18 g fresh yeast
20 g apple cider vinegar
20 g acacia honey
50 g Extra virgin olive oil
a pinch of ground black pepper
15 g salt to taste
For the filling
70 g cherry tomatoes
50 g taggiasche olives
6 leaves of fresh basil
Rice flour and fine corn for dusting

Proceeding
Pour the mix into a bowl and mix with a whisk, in a separate bowl pour the water together with the yeast and dissolve well, pour the liquid on the flour and knead until completely absorbed liquids.
At this point add the vinegar, honey and oil and continue to mix well for at least two minutes always wringing with the palm of your hand, or slightly increasing the speed of the mixer.
Complete by adding the tomatoes cut into 4, olives, basil leaves and chopped to finish the salt.
Proceed to knead again until all the ingredients are well blended together.
At this point with the help of a dusting of corn flour, extract the dough from the bowl, pour it all on a cutting board and form a loaf.
Take from the dough six pieces of equal weight, to be shaped on the floured surface, to obtain long and narrow strands that you will join for one end before starting the interweaving. To make the braid overlap the right and left strand in the middle, alternately. Once the operation is over, fasten the braid on the bottom, compacting the three flaps together.
Transfer the braids on a baking sheet lined with baking paper and let rise for 1 hour.
After this time, brush the surface with an emulsion of water and oil, heat the oven to 230  , and when it is hot put to cook for about 10 minutes.
After the first few minutes of cooking, lower the temperature to 210 ºC. and cook for about 30 minutes.
At the end of cooking, remove the bread from the oven and let it rest for 20 minutes on a raised grill before stuffing.
n.b. the choice of mix to use is essential for the final result.