500 g plain flour, 200 ml water, 25 g yeast, 125 ml extra virgin olive oil, 10 g salt, 1 tablespoon sugar, 3 teaspoons chopped fresh rosemary
How to Prepare
Put the yeast in a bowl with the sugar, add 100 ml of warm water and let stand 15 minutes.
Sift the flour, make a mound, in the center mix all the ingredients and knead (the mixture should be soft). Form a ball, cover and let rise for 40-50 minutes. Roll out the dough with a rolling pin without kneading and form a 1 cm thick rectangle.
With a pasta wheel, cut the rectangular sheet of dough into 1 cm wide strips, with transverse incisions about 7-8 cm long. Brush with olive oil, sprinkle with salt and place on an oven tray lined with baking paper.
Allow to rise for another 15 minutes and bake at 385 F / 200 C for 18-20 minutes.