Mantovane

In a bowl or stand mixer pour the flour and gradually add the yeast previously dissolved in water with a teaspoon of sugar.

Cover and let rest for 5-10 minutes.

Add the salt with the remaining water and then the extra virgin olive oil in a thin stream.

Knead until you obtain a smooth, homogeneous dough.

Cover and let rest for 20-30 minutes.

Divide the dough into 5 pieces of about 150 g each.

Roll out each piece with a rolling pin, then roll up along the longer side.

Roll out again with the rolling pin to form a long strip and roll it onto itself.

Place the pieces on a baking tray lined with parchment paper with the opening facing down and let rise covered until doubled in volume (about 2-3 hours).

Make a deep cut in the center and brush the surface with water.

Bake in a preheated oven at 210°C for 20 minutes.