- 1 kg of all-purpose flour
- 700 ml of water
- 100 ml of olive oil
- 18 g salt.
- 20 g of fresh yeast
- 45 g of dried rosemary
- 45 g of dried thyme
- Weigh and knead all the ingredients (except the herbs) to form a homogeneous mass. At first the dough will be tough, but little by little you will create fine dough. I advise you to first mix it in a bowl, as it will be easier to handle once everything has been mixed transfer to a work surface and continue kneading until you obtain a homogeneous, thin, elastic form. Remember to put flour on the work surface and the rolling pin because the dough is hydrated and can easily stick to your hands and the surface. . After mixing, add the herbs and continue to knead until everything is evenly mixed.
- When kneading by hand it is difficult to know when the dough is ready. The easiest way is by looking at its elasticity. Take a piece and stretch it and if there is a transparency to the sheet the dough is ready.
- Now sprinkle flour on the dough and place it in a bowl with some cling film on the top (to prevent it drying out) and leave for about 2.5 and 3 hours in the bowl. After it has rested for 40 minutes take it out of the bowl and punch it onto the table and fold it like an envelope. Then put it back into the bowl and allow to rest until the time is up.
- Now throw the dough on the work table and gently stretch it (as you do not want air to enter the mix).
- Take a cutter and divide the dough into 9 rectangular pieces weighing about 200 grams.
- Place them on a cloth, and slightly stretch them out, place another cloth on top and allow to stand for an hour.
- Preheat the oven to 190 ° C. Remember it is important to generate steam in the oven because it gives the bread a good texture and shine. So put several ice cubes in the lower tray a few seconds prior to baking.
- With the help of a spatula or a similar tool quickly place each piece of bread on a hot tray from the oven. Be careful when opening the oven door as hot steam will escape. Cook at a constant temperature of 190 ° C for about 20 minutes until you see the bread is golden brown.
- Remove the bread from the oven and place on a rack for 20 minutes to allow it to dry and get a crispy crust
When kneading by hand it is difficult to know when the dough is ready. The easiest way is by looking at its elasticity.