Ingredients for 6 servings

servings
  • 350 g (12.25 oz) of type 55 flour
  • 10 g (0.4 oz) of baker's yeast
  • 22 cl (0.9 cup) of lukewarm mineral water
  • 5 cl (1.7 fl oz) of olive oil
  • 8 g (0.3 oz) of fine sea salt.
  • For the topping
  • 200 g (7 oz) of smoked duck breast lardons
  • walnut oil
  • mixed herbs lemon thyme rosemary and chopped garlic + a little chopped dried porcini mushrooms and a few chopped walnut kernels.