• An oval-shaped bread made from a very slack dough of flour, water and fresh yeast (20:14:1) with dried milk powder, salt and olive oil and some sour dough or biga. The batter is beaten then kneaded until silky (1000 movements suggested), proved 2 to 3 hours at 26 to 30°C, shaped on a flat tray, proved again until doubled in volume and baked 20 to 25 minutes at 230°C.


  • noun a flat white Italian bread made with olive oil