• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 125g Rex Milano bread mix
  • 250g bread flour
  • 4g soft roll improver
  • 4g salt
  • 5g dry yeast
  • 212g water
  • 15g olive oil (add in halfway during mixing)


  1. Combine all ingredients except olive oil in a mixer. Knead dough on slow speed for two minutes, and six minutes on second speed. Halfway during mixing, add olive oil.
  2. To test whether the dough is ready, take a small piece and try to pull it. The dough is ready when you can pull it into a thin sheet.
  3. Divide dough into 300g pieces. Mould it into a longish shape and rest dough for 20 minutes.
  4. Flatten dough and place on greased baking trays. (When greasing baking tray with olive oil, allow two teaspoons´ olive oil for each dough portion as bread absorbs oil during baking.)
  5. Give the dough a final fermentation of 30 minutes. In between, press your fingertips on the surface of the dough. Repeat a few times.
  6. Bake at 220 ºC and after five minutes, reduce heat by 10 to 20 ºCc. Baking time is about 18 minutes.
  7. Suggested toppings: olives, garlic, olive oil and rock salt or mozzarella cheese.

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