Ingredients: high gluten flour 3 15g.

Accessories: 8 g of salt, 15 g of sugar, 8 g of yeast and 25 g of olive oil.

1. All materials must be weighed according to the formula first.

2. Pour all the ingredients except water into a large basin.

3. First, stir with a scraper to mix the materials evenly.

4. Then use electric egg beater or chef's machine to add water to stir the flour (or knead the flour by hand).

5. After fully stirring (about 15 minutes), you can stir with a scraper, feeling that the dough does not stick to the basin. The dough is still sticky and soft at this time.

6. Find a clean plate, spread it with oiled paper and sprinkle flour on the paper.

7. Pour the dough and dry flour into a dish, shape it with wet hands, and shape it into your favorite shape or olive shape. Cover with plastic wrap and ferment in a warm place for 40 minutes.

8. When the dough is well fermented, you can preheat the oven to 180 degrees, and then bake at 180 degrees for 40 minutes.

9. When it comes to baking, the skin is hard. Be sure to let it cool before cutting. You can slice it and put it in different bags. Take one when you want to eat.