1 - Mix all of the ingredients in a bowl and knead until completely blended.
2 - Leave the dough to ferment for 15 minutes and cover with a damp cloth.
3 - Form the dough into a baguette shape with a diameter of 4 cm.
4 - Cut the dough into small pieces, each weighing about 20g.
5 - Stretch each piece out and mould into a ring.
6 - Leave to proof for 20 minutes.
7 - Bake at 210 °C for 20 minutes, then at 190 °C for 5 minutes without removing from the oven.
- Flour (T55): 667 g
- Salt: 13 g
- Olive oil: 167 ml
- white wine: 200 g
- Fresh Yeast: 13 g