Bun baked on stone

Preparation steps

• Put maltex and crumbled yeast in lukewarm water, stir, then wait for the yeast to dissolve.
• Sift the flour, then pour half the amount into the dough bowl.
• Make a depression and add oil, salt and yeast, and start kneading the dough.
• Add the rest of the flour and knead a homogeneous and elastic dough.
• From the dough, shape a ball and immediately divide it into 4 parts on the work surface.
• Shape each piece into a regular ball and arrange them with a space on the work surface that you sprinkled with a little flour.
• Cover the balls and let them grow at room temperature for 90 minutes.
• When the dough has risen, take one part and roll it out into a regular circle of about 30 cm in diameter with a rolling pin on the work surface.
• Turn on the oven to heat together with the pizza baking stone to 250 degrees.
• Sprinkle the bun with a little coarse sea salt, rosemary needles and a little olive oil.
• When the oven has warmed up, carefully transfer the buns to the stone with a shovel.
• Bake for 4-6 minutes.
• If you don't have a stone, stretch the buns on baking paper, then transfer it together with it to a well-heated baking tray and bake like that.