For the dough
For the filling
For the surface
Pour the organic wheat flour, semolina and crumbled brewer’s yeast into a bowl.
Add some of the water and start stirring with a ladle. Then add more water and stir.
Finally add the salt and the remaining water. Knead with your hands in the bowl.
Then transfer to a work surface and continue kneading until you have a smooth, homogeneous mixture. Cover with cling film and leave to rise for about 2½ hours, until the dough has doubled in volume.
Cut the well-drained cherry tomatoes and the scamorza cheese into pieces and as soon as the dough has risen, transfer it to a lightly floured pastry board.
Flour the dough a little and roll it out to a 1 cm thick rectangle. Pour the pesto over the dough and roll it out so that it covers almost the entire surface.
Place the sun-dried tomatoes and the scamorza cheese on top of the pesto. Roll it up from the long side and then seal the ends tightly to make a sausage. Cut in half, cutting along the length.
Overlap the two parts and roll them up into a braid.
Transfer it into a 25×12 cm cake tin lined with baking paper. Leave to rise for another hour, then sprinkle the salt and oregano on top. Bake in a static oven preheated to 180° until golden brown. Then take the plait out of the oven, wait a few minutes and transfer to a wire rack. Let cool and serve.