• 50 grams fresh yeast
  • 1 tablespoon sugar
  • ½ cup warm water
  • 1 kg (2.20 lb) bread flour
  • 30 grams salt
  • 2 tablespoons Viridian extra virgin olive oil.


  1. In a bowl, put the yeast and sugar and pour ½cup warm water. Mix it well, cover it and let it ferment in a warm place.
  2. Mix flour with salt and make a wreath. In the center, place the fermented yeast, water and 2 tablespoons Viridian olive oil.
  3. Knead for 15 minutes until the dough is smooth and homogenous.
  4. Cover it, place it a warm place and let it rise for 1 hour.
  5. Divide the dough in two round lumps.
  6. Make 3 parallel cuts on the top of the dough and let it rise again until it doubles its size.

Preheat the oven to a moderate/high temperature and bake the lumps for 45 minutes.