• Time

    35 minutes

  • Difficulty

    Medium

  • Course

    Bread, focaccia, pizzas

  • Italian Region

    Puglia

Ingredients

Servings 4

For the dough

  • 1 lb Italian "00" flour or all-purpose flour
  • 1 oz fresh yeast
  • 1 cup water
  • ½ oz salt

For dressing

Preparation

20 minutes preparation + 15 minutes cooking

In a small saucepan put 5 tablespoons of oil and brown spring onions, previously cleaned and shredded. Add peeled tomatoes. Cook stirring continuously, then add pitted olives and a pinch of salt. Leave over the heat for a few more minutes, then allow to cool. In the meantime, mix flour with fresh yeast, salt and warm water. Add the cooled sauce to the mixture, shape into rolls and allow to rise for about an hour. Bake in a hot oven (400°F).

Chef's Tips

The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.