Country: Italy Servings: Serves 6

Ingredients

• all-purpose flour – 500 g / 4 cups
• water – 300 ml / 1 1/4 cups
• active dry yeast – 7 g / 2 1/4 teaspoons
• olive oil – 60 ml / 1/4 cup
• salt – 10 g / 2 teaspoons
• rosemary, chopped – 1 tablespoon
• garlic, minced – 2 cloves

Instructions

1. In a large bowl, dissolve the yeast in warm water and let it sit until frothy, about 5 minutes.
2. Add the flour, olive oil, and salt to the yeast mixture and knead the dough until smooth and elastic, about 10 minutes.
3. Mix in the chopped rosemary and minced garlic until evenly distributed.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape it into a flat, round loaf on a baking sheet lightly greased with olive oil.
6. Preheat your oven to 220°C (425°F).
7. Let the shaped dough rise for another 30 minutes.
8. Bake the Puddica in the preheated oven for 25-30 minutes, until the crust is golden brown and crisp.
9. Cool on a wire rack before slicing and serving.

Substitutions

• all-purpose flour -> bread flour
• active dry yeast -> instant yeast
• olive oil -> vegetable oil

Enhancements in the Next Evolution

• Consider adding sun-dried tomatoes or olives for added flavor.
• Try using whole wheat flour for a nuttier taste.
• Experiment with different herbs such as thyme or basil.