Somewhere between a foccacia and a thin pizza, the pizza bianca's simplicity and use of minimal ingredients makes it lovely as a snack or served as part of a meal. Rome's white pizza is found in bakeries throughout the city, but for a truly memorable bite, head to Forno panificio in Campo de' Fiori.
- 7 gm (1 sachet) dried yeast
- Large pinch of caster sugar
- 560 gm pizza flour
- For drizzling: extra-virgin olive oil
- ¼ cup (firmly packed) rosemary sprigs
- 1Mix yeast, sugar and 400ml lukewarm water in an electric mixer fitted with a dough hook to combine, then add flour and 1 tsp salt and mix until a smooth dough forms (4-5 minutes). Cover with a damp tea towel and rest until doubled in size (1 hour).
- 2Preheat oven to 250C. Place two heavy-based oven trays in the oven to warm. Meanwhile, halve dough and roll each half into a rough 15cm x 30cm rectangle, drizzle with oil, scatter with rosemary, press in with your fingertips, season to taste, then transfer to warmed oven trays and bake until golden and crisp (10-15 minutes). Serve warm.
Drink Suggestion: A cold bottle of lager. Drink suggestion by Max Allen