1. Bring the oven temperature to to 220C. Line 2 large baking trays.

2. In a large bowl, mix together flour, yeast, water ,oil and yeast. When the yeast is well incorporated, add the salt.

3. Mix with a spatula or wooden spoon until combined. It will be sticky and wet. Put in an oiled bowl to rest for 1 hour, then stretch it with wet hands and fold it onto itself and leave to rest, covered with a damp tea towel. It will take 2-3 hours to rise, depending on the temperature of the room. Once the dough has proven, you will notice that lovely air bubbles will have formed. They hold the secret to the formation of those coveted holes. Tip the dough onto a floured bench, roll into a log (it will be soft and sticky) and cut into 10 pieces. Flatten each piece into a disk, then roll into balls . Place them onto the baking trays lined with parchment paper, sprinkle with flour and allow to rise at room temp for 30-45 minutes.

4. Place the bread trays into the hot oven. Place a deep baking tray to the bottom of the oven and add 2 cups of water. Close the oven door and bake for 30 minutes or until risen, golden and the bottom sounds hollow when tapped. Cool at room temperature over a wire rack before eating.

5. Slice rolls in half. Top with tomato slices, season with salt flakes, drizzle of oil and a spoonful of stracciatella.