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Ligurian every baker makes his own way, some higher, some more greasy, some more salt, some more subtle, in other words when you find it pretty hot and ready is a pleasure anyway ... this is my recipe which fully satisfies my palate and that of my guests ordered me also to take away!

• 400 gr.
• flour 15 gr. brewer's yeast - half a sachet dried yeast
• 10 gr.
• salt teaspoon sugar 2 tablespoons oil
• seeds (I use this dough for me because there is less heavy)
• warm water - just enough to get a soft dough
• boiled a potato masher and passed

work by hand or dough, repeat the dough should be soft but not sticky. Let rise for the first time hot for a couple of hours. Then oil a baking dish with brush, roll the dough and let rise a second time for an hour in the heat. Preheat oven to 200 degrees. Make deep dimples in the dough and brush to distribute an emulsion of water, olive oil and salt. Bake for 20 min. about. and enjoy it strictly hot