Snack Pizzette
For the dough: 500 g type 0 flour, 10 g fresh baker’s yeast, 280 g water, 10 g salt, 40 g Carli Delicato Extra Virgin Olive Oil
For the topping: 300 g tomato sauce, 200 g fior di latte mozzarella, fresh basil and oregano, Taggiasca Olives from Liguria in brine, Taggiasca Olive Spread from Liguria, Sundried Tomato Cream, Artichoke Cream, capers, anchovies and robiola
Notes: 👉 Let the dough rest for 1½ hours, then shape into 80 g balls and let them rest for a further 1½ hours 👉 Baking: 250°C for 25 minutes
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Sweet Focaccia with Apples, Sugar and Cinnamon
For the dough: 500 g type 0 soft wheat flour, 100 g whole eggs, 175 g water, 50 g sugar, 50 g Extra Virgin Olive Oil, 10 g salt, 15 g fresh brewer’s yeast
For the topping: brown sugar to taste, 2 red apples thinly sliced, cinnamon to taste
Notes: 👉 Let rest in the refrigerator for 18 hours 👉 Filled focaccia in the pan: let rise for 2 hours. 👉 Baking: 180°C for 25 minutes
Watch the video and discover how to make it!
Bread Terrine
For the dough: 400 g type 00 flour, 100 g whole wheat flour, 15 g fresh baker’s yeast, 300 g water, 50 g mortadella (diced), 50 g Carli Artichoke Hearts, 50 g Carli Sundried Tomatoes, 20 g Aromatic Pitted Olives, 50 g smoked provola cheese (diced), 15 g Carli Fruttato Extra Virgin Olive Oil, 10 g salt, pepper to taste, Carli Sundried Tomato spread to serve on the side
Notes: 👉 Let rise for about 1 hour. 👉 Loaves: let rise for 2 hours and 30 minutes. 👉 Baking: 180°C for 30 minutes; 150°C for 30 minutes; 150°C for 10 minutes.
Watch the video and discover how to make it!
Sandwich loaf for New Year’s canapés
For the dough: 500 g type 0 soft wheat flour, 300 g water, 20 g acacia honey, 5 g baker’s yeast, 11 g salt, 50 g Extra Virgin Olive Oil
For the filling: Hazelnut & Cocoa Spread with toasted hazelnuts / Strawberry Fruit Spread with cream and chocolate chips; for the salty version: Red Pesto & Sundried Tomatoes / Walnut Pesto and chopped walnuts / Olive Oil Mayonnaise, salmon, chives / Genoese Pesto, Cod Fillets in Olive Oil and Sundried Tomatoes / Artichoke Spread and Mackerel Fillets in Olive Oil
Notes: 👉 Let the dough rise for 1 hour and a half. 👉 Let the 650 g loaves rise in the sandwich bread molds, until the dough reaches the top of the molds. 👉 Baking: 200°C for 30–40 minutes. 180° C for another 10 minutes.
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Winter Vegetable Focaccia
For the dough: 500 g type 2 soft wheat flour, 500 g whole wheat flour, 650 g water, 8 g baker’s yeast, 22 g salt, 60 g Delicate EVOO, chopped thyme
For the filling: Vegetable ratatouille, grilled Borettane onions, grilled eggplants, grilled Peppers, I.G.P. thick Modena Balsamic Vinegar
Notes: 👉 Let the dough rise for 1 hour. 👉 Let the 500 g balls rise for 2 hours at room temperature. 👉 Let the pizza in the pan rest for 2 hours at room temperature. 👉 Baking: 250° C for 25 minutes.
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Rustic Seed Bread
For the dough: 500 g type 2 wheat flour, 330 g water, 150 g sourdough starter, 12 g salt, 100 g mixed seeds (sunflower, poppy, flax, sesame), 30 g Extra Virgin Olive Oil.
For the filling: Apricot Fruit Spread, chocolate shavings, mint leaves.
Notes: 👉 toast the seeds in a pan and let them cool before adding them to the dough 👉 fermentation: 2 hours at room temperature 👉 resting: 1 hour at room temperature + 8 hours in the fridge 👉 baking: 240°C for 45 minutes
Watch the video and see how to prepare it!
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Durum wheat sourdough loaf
For the dough: 500 g durum wheat semolina, 100 g sourdough starter, 340 g water, 10 g salt
To serve: Carli Classic Extra Virgin Olive Oil
Notes: 👉 After mixing semolina and water, let the dough rest for 1 hour. 👉 Add the sourdough starter and knead for about 10 minutes, then incorporate the salt with a little water at a time until smooth. 👉 Let rise for 2 hours at room temperature. 👉 Shape the loaves, let them rest for 1 hour, then place in the refrigerator for 8 hours. 👉 Baking: static oven at 240°C for about 60 minutes.
Watch the video and discover how to make it!
Stuffed Easter Monday Donut
For the dough: 600 g type 0 flour, 300 ml water, 5 g fresh brewer’s yeast, 12 g salt, 70 g extra virgin olive oil
For the filling: Green Olive Paté, Artichoke Hearts, Sun-Dried Tomatoes, Grilled Borettane Onions, Grilled Aubergines, diced cooked ham, diced provolone and caciocavallo, eggs, 4 eggs, 1 egg yolk
Notes: 👉 proofing: 2 hours at room temperature 👉 after shaping, leave to proof for about 3 hours 👉 baking: 200°c for 30 minutes, then 180°c for 45 minutes
Watch the video and discover how to make it!
The star products in this recipe
Fulvio Marino – Master Baker
Fulvio Marino is one of Italy’s most highly regarded bakers, raised in the tradition of Mulino Marino, the historic family business in the Langhe, specializing in stone-milled organic flours. From a young age, he dedicated himself to studying grains and fermentation techniques, combining strong technical expertise with an outstanding ability to explain and inspire.
He is widely known thanks to TV shows dedicated to bread and cooking, where he shares daily tips and recipes in a clear, approachable style.
Through books, courses and online projects, Fulvio Marino promotes an authentic yet contemporary bread culture, with attention to ingredients, leavening times and the value of hands-on craft. A true reference point for anyone who loves working with dough and wants to explore the world of baking with passion and awareness.
