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500 grams of flour to make bread
250 ml of lukewarm water
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon of sugar
25 grams of fresh baker’s yeast


1. Put the flour, salt, sugar and extra virgin olive oil in a large bowl and add the yeast dissolved in warm water.  Knead for about ten minutes.  Cut portions of dough of about 80 grams and form balls.  We get about 10 balls, which we put on a tray and cover with a damp cloth.  Let stand for 45 minutes, or until doubled in size.

2. Preheat the oven to 220 or 250ºC, heat up and down, with the tray where we are going to bake the bread inside.  This is very important as the tray must be very hot.  If you have a baking stone, it’s ideal, but I suppose most of you (like me) don’t.

3. Lightly flour the countertop, and with the rolling pin flatten each ball.  We put on the tray, we will make two batches of five.  We bake between 8 and 10 minutes, you will see that they swell, this is important, since this is how the two layers are separated and there are holes.

4. Take them out and keep them warm, covered with a kitchen towel.  If they get cold, you can warm them up a bit in the toaster.

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