SUNFLOWER 10 kg - Water 4,5 kg - Extra virgin olive oil 1 kg - Fresh brewer's yeast 300 g

Mix the ingredients with a spiral mixer for 4 minutes at first speed and 8 minutes at second speed. Let the dough rest for 10 minutes. Form a well-rolled loaf, taking care to grease the surface with oil. Then let it rest on an oiled board for about 60/75 minutes. Then cut 1 cm thick slices, stretch and iron as desired. Place on a tray and cook for 15/20 minutes at 220°C.