500g of wheat flour
20g semolina
15g fresh yeast
10g of salt
50g of olive oil
320 ml of water
large salt, fresh rosemary
Preparation of the dough:
In a bowl of a mixer to mix together sifted flour, a semolina, yeast, salt.
Add the olive oil and water.
Knead the dough for 9 minutes.
Roll into a bowl and transfer to a bowl greased with olive oil.
Cover with a film and leave in a warm place for 1 hour or until the dough increases by two.
Forming and baking:
We put the dough on a baking sheet covered with baking paper sprinkled with flour.
Put your hands in the form of trying not to stretch the dough.
Cover with a towel and leave for 30 minutes in the warmth.
Again, knead the dough with your fingers and leave for 30 minutes.
Rosemary pressed into the dough. Pour a little olive oil and sprinkle with salt.
Bake in a preheated oven to 220 degrees until golden brown, 25-30 minutes.
cool on the grate.
Recipe by Richard Bertini
The article is based on materials .
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