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  • 550 g flour 00

  • 300 ml warm water

  • 10 g salt

  • 12 g dry yeast (better result if 18 g)

  1. Dissolve the yeast in the warm water and pour it over the flour. Knead the dough. 

  2. Let it rise for 4 hours.  Roll out the dough into a baking tray lightly greased with olive oil and let it rise again covered with cling wrap for about 20 minutes. 

  3. Prepare an emulsion by mixing the olive oil & water in a bowl (1/2 cup water + 25 ml olive oil).

  4. Spread the emulsion on the leavened dough, creating dents in the dough by pressing with your fingers.

  5. Sprinkle with rosemary & sea salt (i’ve used dry spices, olives & cherry tomato) and bake at 180 ° C for 20 minutes.


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