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1
Put all of the first day ingredients () in a sealable container such as Tupperware, and mix well with a single chopstick or a wooden spoon.
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2
It'll be sticky, but don't worry.
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3
Place the lid on the container (do not seal) and leave it out at room temperature for 24 hours.
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4
It'll become bubbly and will have lots of holes.
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5
Add the second day ingredients (marked with except for the olive oil) to Step 2 and mix well with a rubber or wooden spatula.
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6
Do not knead.
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7
Add the olive oil and mix some more.
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8
Do not knead.
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9
Lightly place the lid on the container (do not seal), and let the dough rise again at room temperature for at least 7 hours.
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10
Gently turn the dough out onto a surface that has been well dusted with flour and dust the dough as well.
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11
Do not punch out the dough.
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12
Cut the dough into four pieces with a dough scraper.
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13
Fold each piece into thirds and place on parchment paper.
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14
Cover with damp cloth, then with plastic wrap.
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15
Let the dough rise for 4-5 hours.
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16
Dust the dough with bread flour (unlisted), and spray them with plenty of water.
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17
Preheat the oven to 220C (preheat the baking sheet at the same time), then lower the temperature to 200C and bake for 25-30 minutes.
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18
Dip in olive oil mixed with rock salt and herbs and enjoy!
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19
Buon appetito!
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20
Here, I swapped the water used on the second day with vegetable juice.
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21
Use this if you want an easier recipe.
