Crushed

Pour the 00 flour and the Manitoba flour in a bowl and mix them to distribute them evenly. Crumble the fresh yeast Add about half the water to the mixture and mix briefly. Let it rest for a few minutes: the flour will begin to absorb the water, and the dough will still be rough.

Gradually incorporate the remaining water, working with a spatula or a wooden spoonScrape the sides of the bowl and knead the dough until it forms a smooth, well-hydrated mass, free of dry particles. Don't add flour; the consistency will remain soft and sticky.

Add the honey and distribute it in the mixture, then pour in the extra virgin olive oil. in a thin stream Continue stirring until the oil is absorbed and the mixture appears shiny, smooth, and cohesive. The honey will help color the surface as it cooks.

Lightly dampen your hands and fold and press the dough, lifting and folding it over itself. Continue until the dough becomes elastic and partially holds its shape, while remaining soft and sticky. Check the elasticity by pulling a small edge: it should become thinner without tearing immediately.

Add the salt toward the end of kneading, distributing it without leaving lumps. Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about 90 minutes. Continue kneading until the dough has doubled in size and the surface appears puffy.

Gently turn the dough out onto a slightly damp surface, keeping your hands wet. Lift one edge, stretch it without tearing, and fold it toward the center; repeat this process on each side for three cycles. The dough should be firmer, smoother, and able to hold its shape.

Shape the dough into a ball without deflating it too much, cover it, and let it rest for 15–20 minutes. Transfer it to the baking pan 30×(15.75 in) 40 cm lined and greased, then spread it with your fingertips without breaking the main bubbles. Cover and proof for 40–60 minutes, until the mixture appears swollen.

Make dimples with your fingertips, spread out a drizzle of olive oil extra virgin olive oil and add a sprinkling of salt. Bake at 220°C (428°F) preheated oven Bake for 18–25 minutes, until golden brown and cooked through. Remove from the oven, drizzle with a little oil, and let cool before serving.