Time: 1 ora più lievitazione
Difficulty: facile

A colorful and tasty bread, rich in flavor and aroma that reminds me of summer!

Characteristics:
From the original name Ocimum basilicum, basil has leaves ranging from green to deep purple, the fresh oval or lanceolate leaves flavor salads and first courses during the months from May to September.
Contribute to the need for vitamin C, vitamin A and minerals such as iron and calcium.
Historical notes:
Basil has ancient roots, in the Indies, it was appreciated for its healing, almost magical properties. It was the Romans who introduced it to the Mediterranean, where it began to spread as a symbol of health and prosperity, consolidating especially in Southern Italy. During the 18th century, basil travels up the peninsula and arrives in Liguria, an ideal land for its climate, agricultural passion and gastronomic culture: basil begins to have a culinary use
Notes:
Basil essential oil has purifying and anti-inflammatory properties, it is used in aromatherapy

Ingredients for about 1 kg of dough
500 g Special Bread and Pizza Molino dalla Giovanna
5 g granulated sugar
10 g white wine vinegar
390 g water
20 g fresh yeast
50 g Extra virgin olive oil
20 g tomato paste
5 g salt
100 sunflower seeds
30 g fresh basil
Rice and corn flour allowed

Method
Pour the water into a bowl together with the sugar and yeast and mix well until it has dissolved.
Pour the mix and the tomato paste into a large bowl or into a planetary mixer, give it an initial mix, then pour over the dose of prepared water and work the dough vigorously.
After a few minutes, add the vinegar and then the oil, then the salt and the previously chopped or roughly chopped basil, continue kneading until all the elements are fully incorporated.
Transfer the dough onto a floured surface and work it until it becomes smooth and homogeneous; then, give the mass the shape of a ball.
With the help of the scale, take bites weighing 100 g and form nice round balls, leave to rise on a baking tray covered with baking paper, for about 1 hour in a warm environment without drafts, until the dough has approximately doubled its volume.
Preheat the oven to 220° and when it has reached temperature, brush with a mixture of equal doses of oil and water, then cook the rolls for about 10 minutes, after the first cooking step, open the oven and set it to 190° and let them finish cooking for another 15 minutes.
At the end of cooking, remove the bread from the oven and let everything cool for about 20 minutes on a raised rack.