My own take on it. Home grown tomates, garlic, herbs, cooked and left overnight and then squashed! Poolis made and then 6hours later add flough to make a dough, flatten out and in fridge for the night. Next morning oven on at 200C and put finger marks into dough, sprinkle with rosemary and salt crystals. Add tomato mash and bake for 20 minutes. Voila!

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