1
Mix 375 ml of water in temperature with 13 g of brown sugar.
2
Add 100 g of active natural yeast and mix until dissolved.
3
Add 500 g of all-purpose flour and mix until no dry flour remains.
4
Cover and let rest for 30 minutes.
5
Add 10 g of salt, 75 ml of olive oil, and 25 g of water.
6
Knead the dough until it absorbs everything.
7
Create the structure by folding the dough to create bubbles.
8
Repeat the folding process 4 times, with 30 minutes of rest between each series.
9
Place the dough in a greased baking sheet and refrigerate for at least 24 hours.
10
Preheat the oven to 220°C.
11
Remove the dough from the refrigerator and make holes with your fingers.
12
Press the dough gently to create bubbles.
13
Top with alecrim and tomate cereja (if using).
14
Bake for 35 minutes or until golden brown.