Mix the ingredients into an elastic dough. 6 min at first speed, 6-8 min on second speed. Divide into 2,5 kg pieces and leave to rest for 1 hour in a plastic tray. Roll out the dough to 7 mm thick and apply in a sprayed sponge cake tin (45 x 60 x 4 cm). Leave for fermentation in a prover. Remove after about 40 min and press down olives, cherry tomatoes and feta cheese. Brush with olive oil and add fresh rocket salad on top. Steam: 3 sec. Starting temp: 230 °C. Bakingtemp: 180 °C until it is ready.
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