Salento Puccia Bread

In a small bowl, dissolve the fresh yeast in 50 grams of the lukewarm water and let it sit for 5 minutes until foamy.

In a large mixing bowl, combine the 00 flour, durum wheat semolina flour, and fine sea salt.

Pour the activated fresh yeast mixture and the remaining 300 grams of lukewarm water into the flour mixture. Add the extra-virgin olive oil.