Mix all ingredients to a smooth and silky dough (long mixing due to high water content). Place the dough in an oiled container.
Cover the dough and allow to rest for approximately 3 hours, the dough should triple in size.
Flip the dough on floured table and bring it gently in shape. Cut rectangular pieces to desired weight/size. Then cut with a scraper and bake without further fermentation with steam.
Baking time: 12-15 minutes at 250°C falling to 230°C for breads of approximately 200-250g .
Brush with olive oil directly after baking.
MASTER TIP: THE RECIPE CAN BE MADE WITH "CHEESE SNACK" OR "TOMATO SNACK" IN THE SAME WAY!