PLACE all the ingredients in the mixing bowl.
USE a spiral mixer for mixing.
MIX on the slow speed for 4 minutes and on the fast speed for 8 minutes.
DOUGH temperature should be between 24°C to 26°C.
BULK fermentation the dough for 40 minutes.
SCALE the dough weight to 350gm to 400gm and flatten it in a tray that has edges.
INTERMEDIATE proof for 20 minutes.
BRUSH the dough with olive oil, rock salt, and herb mixture & press it gently in holes with fingers.
FINAL fermentation for 40 to 45 minutes at 32°C at 80% humidity.
BAKE at 230°C under a falling temperature of 210°C for 20 minutes approximately.
APPLY olive oil and her mixture after baking. Herb mixture suggestion: Basil, Oregano, Garlic, Paprika, Thyme, Organic or use an Italian seasoning mixture and blend it with oil.