Water430 ml
Olive oil77 ml.
Salt15 g
Flour (type 55)720 g
Fresh yeast42 g


1 h 25

Instant dry yeast equivalent: 14 g

Close your eyes and you're in Provence: an ordinary dough fragrantly laced with olive oil, delicious with salads and raw vegetables! All that's missing is the song of the cicadas!


  1. Add the ingredients to the pan in the following order: water, olive oil and salt.
  2. Then add the wheat flour and the dried yeast.
  3. Place the pan in the machine. Select programme 13. Press 'start - stop'.
  4. After an hour, switch off the machine and remove the dough from the pan.
  5. Flour the work surface and create an oval shape. Roll it out using a pastry rolling pin, then make a few diagonal incisions through the body of the dough using the scissors. Leave to rise for 20 minutes at ambient temperature. Pre-heat the oven to 220 °C (th. 7-8) for 5 minutes with a bowl of water to keep the oven air moist. Brush the dough with water to keep it moist.
  6. Put it in the oven and bake for 25 minutes. Leave to cool on a wire rack.

Tablespoons conversion