INGREDIENTS
g 1000/ 2,2 lbs        Mix Oltregrano ”ilContadino”
l 0,55                       water (55%)
g 30 / 0,06 lbs         extra virgin olive oil (3%)
g 30 / 0,06 lbs         fresh yeast (3%)
g 20 / 0,04 lbs         salt (2%)

PREPARATION
Knead until a smooth and homogeneous dough is obtained. Let it rest for 30/40 minutes. Break into desired weight and form. Leave to rise at 30°C/86 °F with 80% r.h. for about 40/50 mins. Engrave on the surface. Bake at 220 °C/ 428°F with steam.
NB. The cooking time varies according to the size.