• 2 x 7g dry yeast
  • 650ml tepid water
  • 1kg strong flour
  • 25gr fine salt
  • grape seed oil
  • 4 tbsp grape seed flour
  • coarse sea salt
  • handful of rosemary¬†


In a large bowl, mix the yeast and water and whisk until the yeast is dissolved. Add half of the strong flour and mix with a whisk until you get a smooth mixture like the one for pancakes. Cover with a plastic wrap and leave until it rises. When the mixture starts to fall (after one hour in a warm place), knead the remaining 500 g of strong flour, grape seed flour and a pinch of salt. Knead into a smooth dough and transfer to a clean oiled bowl and leave to rise for another hour. Your dough will rise again at this point so it needs to be knocked back. Your dough is ready to use or you can store it overnight in the refrigerator.

Oil your hands and put greaseproof paper in a baking tray. Take the dough and shape it into a dome. Put it in a baking tray and oil it well with grape seed oil, cover with plastic wrap and let it rise in a warm place.

Preheat oven to 200C degrees. When the dough has risen by a third, remove the foil and lightly press the dough with oiled hands to create holes in the surface. Sprinkle with coarse sea salt and rosemary. Bake for 45-60 minutes.