1 hour and 30 minutes

Flour, 14.1 oz
Water, 9.2 oz
Fresh yeast, 0.9 oz
Salt, 1 tsp
Coarse-grained salt, 1 tsp
Sugar, 1 tsp
Rosemary, 2 small branches
Black olives, 3.5 oz


First dissolve the yeast in a little water with sugar, then sift the flour and add the water with the yeast and mix, then add the remaining water and salt. The dough will be quite soft, almost soft. Grease well a pan with your hands and place the dough on the baking sheet and let rise for about an hour. When the dough is leavened, making some holes with your fingertips and sprinkle with coarse salt and a little oil. Add the olives and Rosemary and bake at 200 degrees for about 10 minutes.

Thanks to Pepe Rosso in cucina