Method:
Mixing time
(Spiral mixer): 3 minutes slow + 8 minutes fast
Dough temperature: approx. 24 °C
Dough resting time: 20 - 30 minutes in an oiled container
After the resting time, scale pieces of 2.500g, flatten the dough and place on an oiled tray of 60x40cm. Rub the surface with olive oil and prove for 30 minutes. Then press a few holes with your fingers and make sure the dough is evenly spread on the tray. After another 30 minutes of proofing, sprinkle rock salt and rosemary, then bake with steam.
Baking temperature: ± 250 °C
Baking time: 20 - 25 minutes
While the bread is still warm, take it off the tray and wrap in cling film until its cold to have it extra moist!