Serves 5
Directions
- 1Add the dry yeast to the warm water and mix with a spoon.
- 2Let it rest for 10 minutes for it to take effect.
- 3Put the flour in a bowl.
- 4Add the salt.
- 5Mix well the salt and the flour.
- 6Add the yeast mixture to the bowl with flour.
- 7Add the olive oil.
- 8Knead with a kitchen machine for 10 minutes.
- 9Put some oil in a bowl, and scrub the inside with a paper towel.
- 10Leave the dough to rest, covered, for about half an hour to 45 minutes, until it doubles its volume.
- 11Deflate the dough a little.
- 12Make portions of 120g of dough.
- 13Shape the portions.
- 14Place the portions on a baking sheet, separated from each other.
- 15Flatten them as much as possible.
- 16Cover them and leave them for one hour more, until they double in volume.
- 17Sprinkle some extra flour on top, optionally.
- 18Bake in a preheated oven at 180C for 15 minutes, top and bottom heat.
- 19Pass to a rack for cooling.
Ingredients
- 500 g harina integral
- 40 g aceite de oliva virgen extra
- 7 g levadura seca de panaderia
- 21 g levadura fresca
- 300 ml agua tibia
- 5 g sal
Equipment
cooling rackkitchen machine
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