This classic Italian bread, with extensive consistency and soft crust, it’s seasoned with olive oil. Its floury surface give it a rustic appearance.
- Sift the flour for the base in a big bowl. Make a hole in the centre. In a small bowl mix the yeast for the base with water and pour the liquid in the hole mixing slowly.
- Put the base on a floury board and knead it for 5 minutes until elastic and smooth, put it back in the bowl, cover with cling film lightly oiled and let it prove for 8-10 hours.
- Put some flour on the baking tray. Mix both flours for the dough with sugar and salt in a big bowl, mix the yeast for the dough with water in a small bowl. Pour the base in the small bowl with yeast and mix together.
- Add the flours to the yeast mix and pour the olive oil as well slowly while mixing. Put the mix on a floury board and knead for 8-10 minutes until elastic and smooth.
- Put the dough in a oiled bowl and cover with oiled cling film. Let it prove in a warm place for 1 hour or until it’s doubled in size.
- Put the dough on a floury board and turn it upside down. Pull the edges and fold them underneath to give a round shape. Put it on the baking tray and cover with oiled cling film. Let it prove for 1 hour or until it’s doubles in size.
- Heat the oven at 230 degrees, add some flour to the loaf surface and bake for 15 minutes. Lower the temperature at 200 degrees and bake for 20 minutes until golden brown and it sounds empty knocking with your fingers.