3oog plain flour
100ml olive oil
5g salt
1-200gr sour dough
80g yeast
200ml water
1. Place the flour,salt,yeast,Laudemio’olive oil and 50ml of water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water a little bit at a time.
2. Line two large trays with baking paper.Stretch the dough by hand into the trays, tuck the sides into the centre, and leave in a dry warm place for 6 hours.
3. After 6 hours Preheat the oven to 220C/425F/Gas7.Add the tomatoes, rosemary to the dough and drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 30 minutes or until golden brown.
100ml olive oil
5g salt
1-200gr sour dough
80g yeast
200ml water
1. Place the flour,salt,yeast,Laudemio’olive oil and 50ml of water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water a little bit at a time.
2. Line two large trays with baking paper.Stretch the dough by hand into the trays, tuck the sides into the centre, and leave in a dry warm place for 6 hours.
3. After 6 hours Preheat the oven to 220C/425F/Gas7.Add the tomatoes, rosemary to the dough and drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 30 minutes or until golden brown.