No time dough. Place group 1 ingredients in machine bowl and develop thoroughly. Add group 2 and mix through. Dough temperature 30-31¡C. Allow dough to recover for 20 minutes. Scale and mould loosely as desired. Dust with flour. Allow dough to recover 10 minutes. Roll into a flat oval shape. Proof for 40 minutes. Brush with Olive Oil. Dock with fingers. Place back in prover for 15 minutes then bake at 210¡C. Bake with steam. Brush with Olive Oil on removing from oven.
If using Compressed yeast use 80 g in the above recipe.