Combine the flour, extra-fine semolina, baker's yeast, granulated sugar, salt, olive oil, and water in a mixing bowl.

Knead the dough for 8 to 10 minutes until smooth and elastic.

Cover the dough with the clean kitchen towel and let it rise for 120 minutes.

Chop the red onion, fresh parsley, sun-dried tomatoes, black olives, and green olives.

Mix canned tuna, Greek yogurt, mayonnaise, chopped vegetables, sweet corn, and olives until evenly combined.

Press down the risen dough to release the gas and roll it out on a lightly floured surface.

Cut the dough into small rounds and place them under the clean kitchen towel for 20 minutes.

Cook the green beans in the steamer basket until tender, about 10 minutes.

Dress the cooked green beans with vinaigrette and set aside.

Boil the eggs in a saucepan for 10 minutes and cool them in cold water.

Halve the eggs and remove the yolks with a fork.

Mash the egg yolks with harissa and fresh cheese, then return the mixture to the egg whites.

Dice the apple and sheep's milk cheese.

Mix the apple, sheep's milk cheese, walnuts, honey, raisins, olive oil, and coarse salt.

Separate the Belgian endive leaves and fill them with the apple mixture.

Cook the batbout rounds in a dry frying pan over medium heat, turning frequently, for 8 to 10 minutes.

Split each cooked batbout halfway open and fill it with the tuna mixture.

Arrange the stuffed batbout, green beans, deviled eggs, and stuffed endives on a serving platter.