|150 g||all-purpose flour|
|7 g||dry yeast|
|coarse sea salt|
|flour for work surface|
|dips to serve|
A fruity full-bodied red wine is the perfect companion for this savory bread creation. The successful harmony of fruits and spices is particularly inspiring.
Preheat the oven to 200°C/390°F. Dissolve yeast in water and mix with flour and sourdough, either in a standing mixer or by hand, to make a smooth dough.
Separate dough into two halves and roll each one out as thinly as possible on a work surface sprinkled with flour.
Transfer the flattened dough to a lined baking tray and sprinkle with red pepper and salt to taste. Drizzle with approx. 2 - 3 tbsp olive oil.