Apulian flat bread
1 pack (500g) of mix Apulian Flat Bread Molino Rossetto
1 pack of brewery’s yeast (inside the Apulian Flat Bread pack)
350 ml of lukewarm water
5 spoons of olive oil
for the stuff
Dissolve yeast that you find inside the pack of mix Apulian flat bread insome water. Spill the mix for the flat bread in a bowl, add the dissolved yeast and the rest of the water, start kneading adding 5 spoons of oil. Process the dough for 5/10 minutes until you’ll obtain a smooth and homogenous consistency.Let it rise covered by a towel for about 1 hour in a lukewarm place. Process the dough again and roll it with your fingers on a pan with oven paper, let it rise for 40 minutes more. Stuff the surface of the flat bread with cherry tomatoes, olives and olive oil. Cook in the ho oven at 200° for about 35/40 minutes.