• 350 g of 00 flour
• 150g of 0 flour
• 8 g fresh brewer's yeast
• 16 g of sugar
• 10 g salt
• 300 ml of warm water
• 2 tablespoons of oil

Dissolve the yeast in a little water and mix all the ingredients. Knead for at least a quarter of an hour and leave to rise in a warm place in a bowl covered with cling film for three hours. Spread with your hands in an oiled pan and leave to rise for another hour

With your fingers make many holes. At this point prepare the brine with 100 ml of water, a spoonful of oil and a generous pinch of salt. Drop it onto the dough and don't worry if it seems excessive, it will all be absorbed. Let it rest until the brine is completely absorbed, sprinkle some coarse salt on top and bake at 220 degrees for about 15/20 minutes. When it is ready, take it out of the oven and brush with oil

Bon appetit