Claudio e Anna Vicina

For 1 Gastronorm tray

375 g of manitoba flour
375 g of wholemeal flour
300 g of water

225 g of mother yeast
270 g of water
5 g of sugar
20 g of salt

For the garnish
extra virgin olive oil
coarse salt


Mix the 2 flours with the water on a low speed for 10 minutes and leave to rest in the mixer bowl for 30 minutes, covering with a cloth. Add the second group of ingredients and mix for another 10 minutes.

Make a ball and leave to rise for 1 hour. Roll out into an oiled tray and leave to rise for another 2 and a half hours. Make dimples with your fingers, grease the surface with extra virgin oil and sprinkle with coarse salt. Bake dry at 220° C for 13 minutes.