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  • 500g of 00 flour, plus extra for dusting
  • 150g of water, lukewarm
  • 150g of milk, lukewarm
  • 25g of extra virgin olive oil
  • 5g of dried yeast
  • 5g of fine sea salt
  • salami, for stuffing inside the breads
  • cheese, for stuffing inside the breads
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Combine the milk and water and stir in the yeast. Leave for 10 minutes to activate
Place the flour and salt in a mixing bowl. Add the oil, then stir in the milk mixture with a spoon. Once it starts to come together, tip out onto a floured surface and knead for 5 minutes until you have a nice smooth dough
Place the dough into an oiled bowl, cover with a damp cloth and leave somewhere warm to prove for 1 hour or until doubled in size
Tip the dough out onto a floured surface and roll out to 0.5cm thick. Use an 8cm cutter to cut the flour into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used
Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to prove for another hour
Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred
Slice open and stuff with an array of cured Italian meats or cheeses
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