Mix all the ingredients keeping the 40% of the recipe’s water for 3 minutes at the slow speed and 7-8 minutes at the high speed. Add gradually the rest of the water.

Rest for 60-80 minutes in an oiled basin.

Place 750 g in a 30x40 cm tray.

Decorate at will with cherry tomatoes, rosemary and salt or other ingredients of your choice.

Proof for 30 minutes (37°C, 75% RH).

Press gently the dough with your fingers.

Bake at 210°C for 35-40 minutes.