Puccia Salentina with Cheese | Apulian Crispy Cheese Flatbread

In a large bowl, mix the all-purpose flour with the instant yeast and salt. Pour in the lukewarm water and half of the extra virgin olive oil (15 ml).

Knead the dough by hand or with a stand mixer for 8-10 minutes until you get an elastic, soft, and smooth dough. Shape it into a ball, lightly grease the bowl with olive oil, cover it with a clean kitchen towel, and let it rise in a warm place for 60 minutes until it doubles in size.

Preheat the oven to the maximum temperature, 240-250 °C, and place a baking sheet on a lower oven rack to preheat as well.