Pizza Scima ("scema") focaccia
On a pastry board we pour a fountain the sifted flour and add the sale in succession, and little by little the extra virgin olive oil.
We begin to mix it all and during the dough, adjusting with the consistency, we combine the remaining and olive oil.
In this way we will have obtained a soft dough to roll, with the help of a rolling pin, on a circular wooden cutting board. The optimal thickness to reach is about 2 cm.
The pizza scima will be ready in about 40-45 minutes (30 minutes with the use of a common oven at 380'C), raising the tile we will be assaulted and intoxicated by a pleasant and intense fragrance, while at the first taste we will experience that lively crunchiness that characterizes the surface external of the pizza scima, balanced by a reassuring friability inside.