Ingredients
The following ingredients have 2 Servings
- 250 g (2 cups) all-purpose flour or farina 00
- 200 ml water (110-115°F), you might not use it all
- 3/4 tsp (2.5 g) active dry yeast or 5 g fresh yeast
- 1/2 Tbsp salt
- evo oil for oiling the bowl and brushing the top after it's baked
- optional: 1 Tbsp fresh herbs, chopped (sage, thyme, rosemary); 3-4 olives, chopped, to add to the dough
Instruction
- Add the yeast to about 100 ml of the warm water. Mix and let bloom for a couple of minutes.
- In a stand mixer fitted with the dough hook, add the flour and the bloomed yeast. Start mixing on low, scraping the sides to incorporate the flour.
- Lastly, add the salt and the rest of the water a little at a time. Mix on medium speed for about 3 minutes, then add the chopped fresh herbs, or olives, if using, and keep mixing for a few more minutes, or until the dough pulls away from the sides and the bottom of the bowl, and is not sticky. Shape the dough into a ball.
- Lightly oil a medium-large bowl. Cover with cling wrap and place in a warm room temperature space for around 1 hour and 15 minutes or until doubled in size.
- Flour generously a work surface, tip your dough onto it and generously flour the top. Cover with a towel and let rest for 5 minutes.
- Gently, using your fingertips, stretch it and shape it into a rectangle. Dust with more flour, then, with a plastic dough/bench scraper, cut the rectangle into two lenghtwise.
