Braid-shaped bread with dry tomatoes and mozzarella

Just after discovering my food intolerances, I was worried to give leavened food up, like pizza and allied food.

Meanwhile I made more than thousand tries to make something good, without regretting what I had to give up.

This recipe is the result of the last try.

I hope this inspire you to try or to improve it as you wish.

Ingredients:

Dough:

300 g superfine corn flour (fumetto type in Italy)

50 g potato starch

50 g corn starch

50 ml extra virgin olive oil

300 g  unsweetened yogurt

a pinch of salt

Filling:

oregano

extra virgin olive oil

lactose-free mozzarella cheese

in oil homemade "datterino" dry tomatoes

Preparation:

I put all in the bread machine just to knead the dough for 20 minutes and let it stand for 30.

Then I try to make a braid and two kind of french loaf and finish brushing with extra virgin olive oil and sprinkling with oregano.

I bake for 25 minutes at 220° (high temperature).

Such melting mozzarella filling and savory dry tomatoes make it so  mouth-watering.