Recipe from " Antonella's Passions "
Ingredients:
- 500 gr of Arifa Organic Flour
- 50 gr of Ruggeri Dried Sourdough with Yeast
- 9 tablespoons of extra virgin olive oil
- 3 teaspoons of Ginger powder
- 3 sprigs of finely chopped rosemary
- 13 g of salt
- 9g sugar
- 350 gr of TA water
- Extra virgin olive oil and salt to taste to finish.
Preparation
Place the water and 9 tablespoons of oil in a large bowl, dissolve the yeast in it and add the flour, salt, sugar, ginger and rosemary. Knead vigorously for about 10 minutes.
Place the mixture in an oiled bowl covered with film and let it rise for about 30 minutes. Transfer the dough onto a baking tray lined with baking paper and roll it out. Prick the surface and let it rise for about 1 hour.
Preheat the oven to 180°C.
Brush the surface with extra virgin olive oil and salt. Cook for about 30 minutes in static mode.
Processing time: 25'
Rest Time: 1h 30'
Cooking Time: 30'
