Knead all the ingredients, adding the salt last, and let it rest in an airtight bowl or covered with plastic wrap.
Fold the dough after 15 minutes and again after another 15 minutes (to prevent the dough from sticking to your hands, simply grease them with olive oil). Let it rise for a couple of hours until it doubles in size.
Transfer to a work surface, fold in half, pinch the sides, and dust with a little flour. Let it rest for 20-25 minutes under a cloth.
Preheat the oven to 250 degrees in static mode. Generously oil the baking tray, place the dough on it, and gently spread it with your fingertips to cover the entire tray.
Drizzle with oil, water, and coarse salt on top and bake for about 15 minutes or until golden brown.
Italia, Emilia Romagna
| Energy (kcal) | 224.73 |
| Carbohydrates (g) | 39.54 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 5.54 |
| of which Saturates (g) | 0.78 |
| Protein (g) | 6.05 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.42 |
