Preparation
Ingredients
- Tradizionale 1000g
- Extra virgin olive oil 100g
- Yeast 40g
Preparation
Knead for 5 minutes at low speed, then 5 minutes at medium speed. Let rest for 10–15 minutes. Shape into small round or elongated rolls. Let proof in a proofer at 30°C and 75% relative humidity for 60–75 minutes. Bake at 220°C for 10 minutes, initially injecting steam.
