500 g of medium strength flour 00 (about 11% protein)
250 g of tomato puree
80 g of capers in extra virgin olive oil
75 g of milk at room temperature
75 g of Greek yogurt
35 g of extra virgin olive oil **
15 g of brewer's yeast
10 g of salt
4 g of oregano from Pantelleria
Drain the capers so that they lose the conservation oil, which can be used for the dough.
Pour the flour into a bowl, separately dissolve the yeast in the milk, then add it to the bowl with the flour, pour in the puree and start kneading with a spoon.
When the dough is almost formed, add the salt and a part of the oregano and continue to knead with your hands, once the salt has been incorporated, add the oil, yogurt and the rest of the oregano.
Continue to knead until all the ingredients are well blended, it is not necessary to work the dough too much, at this point cover it with a cloth and let it rest for 15/20 minutes.
In the meantime, grease the loaf pan *, including the lid, very well, transfer the dough onto a lightly floured cutting board and knead it for a few minutes, then roll it out into a rectangle, sprinkle it with half the capers then fold in three, (fold) arrange the dough vertically and repeat the operation, finally arrange the loaf obtained in the mold and press it well, finally cover with the lid leaving a gap of one cm and let it rise until the box is almost completely filled (about 90 minutes).
When the leavening is complete, close the lid completely and put it in a static oven at 200 ° for 45/50 minutes.
After cooking, take out the bread and let it cool completely on a rack, then cut it into slices and use it to make toast, sandwiches and canapés.
* if you do not have a loaf pan with a lid, it can be replaced with a plum-cake mold
** for a more intense flavor you can use caper preservation oil- Gianfranco Allari -