Prepare Fabio Franco's hydrobiga the day before with 500 g of strong flour (I used extra Capri from Mauro Molino Petrucci), 375 g of water and 5 g of fresh yeast. Wet all the flour well by mixing with a spoon. Leave to rise and when doubled, place in the fridge for 20/24 hours.

Refresh the hydrobiga with 500 g of re-milled semolina, 5 g of malt, 5 g of fresh yeast and 250 g of water. Knead until a good consistency is achieved and add another 175 cups of water just a drop at a time. I recommend waiting until the previous water is well absorbed. With the last drop add 20g of salt and start with the dose of oil, 40g, always a little at a time.

Once the dough is finished, place it in a greased container.

Halfway through doubling, add 350g of Leccine olives, making folds in the bowl. After 20 minutes repeat the folds. After another 20 minutes, cut into 100 g pieces, form well-seeded loaves and leave to rise on a baking tray lined with baking paper. After a one-hour episode, bake at 220 static with steam for 15 minutes, lower to 200 for another 15. Finally 5 minutes of ventilated at 160 with draft.

Credits: Angela Verdiani Pugliese Cuisine and more, Facebook®