• 450 g flour
  • 400 ml water
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 2 tablespoons olive oil
  • 7 g dry yeast

For the topping

  • 1/2 glass of water
  • 2 tablespoons olive oil
  • coarse salt
  • fresh rosemary, cherry tomatoes or black olives


  1. In a large bowl, with a fork, mix well flour, yeast and sugar.
  2. Slowly add the water, olive oil and salt to obtain a soft and sticky dough.
  3. Cover and let rise in a warm place until doubled, 2 hours.
  4. Spread the olive oil in a sheet pan and spread the dough into the pan so it is touching the edges. If the dough springs back too much, allow it to rest for a minute or two and try again. Cover and let rise until doubled, about an 1/2 hour.
  5. Once the dough is risen, uncover and gently poke with your fingertips.
  6. Drizzle with the olive oil and water mix and top with herbs, tomatoes and salt.
  7. Bake in pre heated oven at 190 degrees (180 degrees fan) for 25 minutes or until risen and golden.
  8. Store the bread, lightly covered with foil at room temperature for 1-2 days.