This is from Alessandra Zecchini's Savour (New Holland, 2006), an easy recipe that uses salamoia, a water/oil mix that makes your olive oil go further.

600ml warm water
3 tsp active yeast
1/4 tsp sugar
1 kg flour
pinch salt
rock salt for sprinkling

salamoia:
1 tsp salt
50ml hot water
25ml olive oil

Put a little bit of the warm water with the yeast and sugar in a bowl and wait 5 min until it starts to bubble. Add in flour, salt and rest of water and mix to a dough. Knead for about 10 min until smooth and...
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