Ingredients:

• 1 kilo of bread flour
• 650 ml of water at room temperature
• 12 grams of dry yeast
• 10 grams of sugar
• 15 grams of salt
• 15 ml of olive oil
• 100 ml additional water at room temperature

Instructions:

1. Sift the flour into the mixer bowl, add yeast, sugar and salt and mix lightly.
2. Add water and olive oil and put in a mixer.
3. Gradually add the additional 100 ml of water while kneading.
4. The dough will be pretty sticky.
5. Leave to rise for 12 – 24 hours in the refrigerator in a closed box.
6. Remove from the refrigerator, and fold the dough from all four directions.
7. Waiting for half an hour.
8. Shape into the final shape and leave to rise for 60-90 minutes.
9. Heat the oven to 330 degrees Celsius / 550 degrees Fahrenheit – if you have a pumice stone, this is the time to use it.
10. Heat the oven with the stone on the lower part of the oven.
11. Drizzle with olive oil and stick your fingers along the pastry.
12. Sprinkle coarse salt and rosemary.
13. Bake for about 25 minutes or until it is golden brown and a wonderful smell spreads throughout the house (-: