Tabisca Sciaccatana

In a small bowl, dissolve the Fresh yeast and Granulated sugar in 50 grams of the Water. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the 00 flour and 20 grams of Semolina flour. Add the activated Fresh yeast mixture, the remaining Water, 30 grams of Extra-virgin olive oil, and 10 grams of Fine sea salt. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it is smooth and elastic. Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.