Mustazzeddu (Sardinian Semolina Flatbread with Marinated Tomatoes)

In a bowl, combine the water and active dry yeast; stir and let sit briefly until the yeast begins to dissolve.

Add the semolina, 00 flour, salt, and olive oil to the yeast mixture and knead until a smooth, non‑sticky dough forms, adding a little extra 00 flour if necessary.

Cover the dough with a clean towel or plastic wrap and let it rest in a warm place until it has doubled in volume, approximately 2 to 6 hours depending on ambient temperature.

Divide the risen dough into three equal balls, cover them, and allow them to proof again for about 30 minutes.

While the dough proofs, halve the cherry tomatoes and place them in a bowl with the garlic clove (minced), fresh basil leaves (torn), and extra virgin olive oil; toss to coat.

Marinate the tomato mixture for at least 2 hours, allowing the flavors to meld.

Preheat the oven to 425°F (425°F).

On a lightly floured surface, roll each dough ball out into a thin disc about ¼‑inch thick.

Spoon a generous amount of the marinated tomatoes onto the center of each disc.

Fold each disc over the filling, sealing the edges and leaving a small opening in the centre to vent steam.

Place the folded flatbreads on a parchment‑lined baking sheet and bake for about 30 minutes, or until the crust is golden and the interior is cooked through.

Remove from the oven, let cool briefly, then serve the mustazzeddu warm.