Prepare the Dough:

• In a large bowl, mix the flour and yeast. Gradually add warm water while stirring until a rough dough forms.

• Add the sea salt and knead the dough for about 10–15 minutes until smooth and elastic.

• Cover with a damp cloth and let it rise in a warm place for 2-3 hours, or until doubled in size.

Shape and Second Rise:

• Punch down the dough and shape it into a round loaf or a folded rustic form called “u sckuanète.”

• Place it on a floured surface, cover again, and let it rise for another hour.

Bake:

• Preheat your oven to 220°C (430°F), ideally with a baking stone inside for an authentic crust.

• Score the top of the loaf with a sharp knife, then bake for 30–40 minutes until the crust is golden and the bread sounds hollow when tapped.

• For an authentic touch, bake it on a stone or use a wood-fired oven if available.

Cool and Serve:

• Let the bread cool on a wire rack before slicing.

• Serve with olive oil, cheese, or as a side to your favorite Italian dishes.