• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Sponge:
  • 420g bread flour
  • 4g instant dry yeast (low sugar yeast)
  • 244g cold water
  • Dough:
  • 180g bread flour
  • 6g instant dry yeast (low sugar yeast)
  • 24g malt flour / milk powder
  • 4g oregano
  • 2g rosemary
  • 2g black pepper
  • 9g salt
  • 9g bread improver
  • 132g cold water
  • 60g oven dried tomatoes
  • 48g olive oil


  1. Prepare the Sponge and ferment for 3 hours at room temperature (27°C).
  2. In an electric mixer, using a dough hook at slow speed blend all the dry ingredients together for 1 minute.
  3. Add water, dried tomatoes and Sponge on slow speed for 2 minutes. Mix on medium speed for 5 minutes and add olive oil. Mix for another 10 minutes on medium speed until dough is fully developed.
  4. Place dough on floured bench and cover with a plastic sheet for 10 minutes. Divide dough into six pieces, each 190g.
  5. Roll out the dough to 6mm thick and place in a tray.
  6. Proof dough for 30 minutes and make shallow indentations all over dough with your fingertips, then brush with olive oil, letting it pool in indentations.
  7. Bake for 10 - 15 minutes at 220°C Once baked, brush with olive oil.

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