600 gr flour (00 or plain/all purpose)
75 ml extra-virgin olive oil
125 ml white wine
200-250 ml water
1/2 teaspoon of bicarb soda
1 tablespoon of salt
Mix all ingredients in a bowl but start with 180-200 ml of water, gradually mix it though and add more as needed to create a soft, but not sticky dough. Flatten in into an oiled tray (about 20×30 cm), score the top in a cross cross pattern and bake for 25-30 min at 200 C. Serve warm or cold with your favourite antipasto snacks.
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