Ingredients
- 250 g flour
- 12 g semolina
- 5 g salt
- 160 g water
- 10 g fresh yeast
- 25 g olive oil
Instructions
- Sift the flour into the bowl of the food processor and add the salt and semolina.
- Warm the water to 37 °C and crumble the yeast into it. Mix well and then add 24 g olive oil.
- Add the yeast mix to the flour and mix on low speed. As soon as the liquid is absorbed, increase the speed and knead for another 8-10 minutes.
- Cover the dough with a damp cloth and let rest in a warm place for 20 minutes. Alternatively, put it in the oven on a special setting and let the dough rise until it has doubled in volume.
- Add some flavourings if desired, e.g. sundried tomatoes, olives, pancetta, thyme, rosemary or anchovies.
- Preheat the oven to 205 °C (fan- assisted mode).
- Divide the dough into portions and roll out to 3 cm thick on a lightly oiled baking tray. Let rise again until doubled in volume. Lightly brush with olive oil and bake in the oven for 15 minutes.
