700g flour (if possible type 00, grano tenero)
1 / 2package fresh yeast
4tbsp olive oil
2 tbsp olive oil + 2 tbsp water, all beaten with a fork
Add the fresh yeast, then the water, the flour, the salt, the sugar and finally the oil. Knead the dough. Leave to rise for about 2 hours. Then flatten to +/- 1cm thick. Arrange on a platter. Let rise a second time +/- 20 minutes. Make fingerprints and distribute the water-oil mixture using a brush. Add coarse salt and rosemary. Then bake at maximum temperature. Remove from the oven when golden brown.
To serve with: whatever you want as long as it comes from ovino.be