Recipe suitable for 4 people
- into a bowl pour the bag mixture
- 300 g of water at room temperature
- the yeast sachet
- 3 tablespoons of oil
- Mix everything for 5 minutes on a floured surface until you have a smooth dough
- Let the bowl rest with the dough for 20 minutes in an oven off (preheated to 50 degrees) covered with a cloth
- Oil a baking tray and roll out the dough season with a mixture of 50% warm water and 50% oil (40g)
- Season with a tomato puree and bake in a hot oven at 250 degrees for 18/20 minutes
- form the classic hole with your fingers
- Add Grosos salt and rosemary to the surface
- Let rise at least 1 hour and bake in a hot oven at 240 degrees for 18-20 minutes until golden brown
Ingredients
Selected flours 100% Italian origin of soft wheat type 00, whole wheat and potato starch, Italian iodized salt, dry yeast, sugar.
