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- Ingredients
- Recipe
- Fresh Organic Yeast30 g
- Wheat flour450 g
- Egg1 unit(s)
- Warm water250 ml
- Olive oil100 ml
- Sugar15 g
- Salt to taste
- Initially we need to make the sponge or poolish. To do this, crumble the fresh yeast in a bowl (or bowl). Add the water, sugar and approximately two tablespoons of wheat flour and mix until it becomes a porridge. Cover with a plastic filter and let it rest for 15 to 20 minutes. *if you don't have fresh yeast, you can use dry yeast, just divide the amount by 3*
- In a bowl, mix the wheat flour, the sponge (step 1), the oil and the eggs. Knead until the dough is soft or veil-like. Add salt and let the dough rest for 20 minutes or so.
- After resting, place the dough in a rectangular shape and pierce the dough with your fingers making a movement to stretch the dough in the entire shape. With it modeled, add the frosting you want and put it in the oven at 200°c until it forms a crust underneath.
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