- 700 g Semola di Grano Duro flour tipo 00
- 1 teaspoon salt
- 3 tablespoons olive oil
- 20 g fresh yeast
- 400 g water
1. Mix flour with the salt.
Crumble the yeast with a little of the flour.
Add most of the the water and the olive oil.
Start mixing. Continue adding water to have a light, flexible but not sticky dough.
Turn out on work surface and knead for 5 minutes to a smooth ball.
Leave to rise for 50 minutes.
2. Turn out the risen dough. Deflate gently and form into a large loaf.
Put on a greased baking tin.
Leave to rise for another hour.
3. Preheat the oven to 230 C. Put an empty baking tray with some boiling water at the bottom of the oven.
Insert the bread and bake 30 minutes (lower the temp to 200 after 10 minutes). Tap underneath to check if done.
Leave to cool on a wire rack.