Ingredients
Serves:4
2.11 cups strong flower
1 cup of water
1.2 teaspoons fresh yeast
2 teaspoons salt
-
6 teaspoons Lollo Organic EVOO
8 teaspoons
plenty of olives
For the topping:
- 300 g strong flour
- 220 ml water
- 6g fresh yeast
- 10 gr salt
- For the topping:
- 30ml Organic EVOO
- 40ml water
- plenty of olives
Preparation
Dissolve salt and yeast in water. Add oil and all the flour. Mix roughly.
Cover and let it rest for 45 minutes.
Place on the counter, fold it, and form a dough.
Let it rise directly in a WELL-oiled baking pan.
Let it rise until doubled, then flatten and let it rise again.
Holes, water, oil, salt, and olives, final rise.
Bake at 230 degrees Celsius/450f on the bottom of the oven for 18/20 minutes, and that's it folks, it's AMAZING. ❤️
- Dissolve salt and yeast in water. Add oil and all the flour. Mix roughly.
- Cover and let it rest for 45 minutes.
- Place on the counter, fold it, and form a dough.
- Let it rise directly in a WELL-oiled baking pan.
- Let it rise until doubled, then flatten and let it rise again.
- Holes, water, oil, salt, and olives, final rise.
- Bake at 230 degrees Celsius on the bottom of the oven for 18/20 minutes, and that's it folks, it's AMAZING. ❤️
For this recipe you need
More ideas for you
We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!