Pane Guttiau

Method

Mix flour, yeast and salt in a large bowl. Add warm water and olive oil, bringing together to form a shaggy dough. Knead for 10 minutes until smooth and elastic. Cover and leave to rise for 90 minutes until doubled in size. Divide into 8 portions and shape into flat oval discs approximately 5mm thick. Place on oiled baking trays and allow to prove for 45 minutes. Brush generously with olive oil and sprinkle liberally with coarse sea salt. Bake at 220°C for 12-15 minutes until golden and crisp. Cool on a wire rack before breaking into pieces to serve.