GRANSFOGLIAg 1.000 Water g 400-420Olive oil g 80 Yeast g 60 Knead all the ingredients together until a smooth consistency is obtained. Leave to rest at room temperature for 15-20 minutes. Roll out, using a pastry sheet maker, to a thickness of 2-3 millmetres, prick the surface and brush with olive oil. Sprinkle salt on top as well as rosemary, oregano etc. to taste. Use a pastry cutter to make rectangle shapes and leave to rise for 30 minutes. Bake at 220-230°C for about 15 minutes.