0.625 kg Semolina Flour
0.470 kg Water
0.006 kg Yeast, instant
0.015 kg Salt
0.025 kg Sugar, granulated
0.025 kg Olive Oil
0.150 kg Olives, black, chopped
0.150 kg Sundried Tomato
Rosemary
0.080 kg Olive Oil [Extra]
Preheat oven to 350F (175 c)
Add all dry ingredients to mixing bowl and blend together.
Add olive oil and water into bowl and mix to a smooth developed dough.
Allow to rest, covered, until doubled in size.
Pat down slightly and fold over, drizzle with the ‘extra’ olive oil and rest again.
Do this two more times.
In the final one, shape carefully and allow to double in size.
Drizzle with oil and press fingers into the surface.
Dot with olives, sundried tomato and rosemary.
Bake at 200°C until golden brown.
Check crust by tapping the surface.
*Serve with Balsamic Vinegar and Olive Oil
Enjoy to Chef Peter Boos!
