传家宝番茄沙拉面包与意大利辣香肠tahini敷料

在一个中等大小的碗中，将酵母，糖和2汤匙的温水混合在一起，然后静置约5分钟。搅拌2汤匙面粉，静置直至大胆而柔软，约20分钟。

把剩余的2杯面粉和盐bowl of a stand mixer. Add 3/4 cup of warm water, the olive oil, and the yeast dough mixture to the bowl. Mix on low to medium speed until a smooth dough forms, about 6 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.

将烤箱预热至350°，并用羊皮纸排成一张大烤盘，并用橄榄油淋上毛毛雨。将面团转移到工作表面，然后将其分成两块，形成球。面粉每个球并用保鲜膜盖住，静置20分钟。

将每个面团的球滚成一个12英寸的圆形椭圆形。将面团铺开的面团放在橄榄油淋湿的羊皮纸上，用橄榄油在面团的表面上刷8至10分钟，或者直到边缘在边缘浅金黄色。

Meanwhile, in the bowl of a small food processor, combine the pepperoncini and a 1/4 cup of their liquid brine; add the tahini, lemon juice, garlic, honey, and season with salt. With the processor running, slowly drizzle in the olive oil and process until the pepperoncini are finely chopped and smooth. Pour the dressing into a bowl and set aside.

将番茄片放在温暖的面包上，上面放着黄瓜，黄瓜和排水的醋栗。倒在调味料上，撒上碎的羊乳酪，牛至叶子，Za’atar调味料和片状海盐。切成条并食用。