- 100 gr flour
- 1 gr active dry yeast
- 75 ml warm water
- 2 tbsp olive oil
- 18 gr black olives
- 1 tsp rosemary
Prepare the dough with flour, salt, yeast and water, and let it rest for 30 minutes covered with a damp cloth.
Then, make a hole in the middle and pour oil. Knead it and let it rest for 2 hours with a damp cloth. Preheat the oven to 220°C.
Press lightly the dough to remove the air. Chop olives and add them to the dough.
Let it rest 10 minutes and, then, stretch it.
Place it in a baking pan. Spread oil on it. Make holes in the dough. Sprinkle with rosemary and salt over it and bake it for 30 or 35 minutes.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.