for the bread (adaptation from Bertinet's recipe)
300 milliliters water
50 milliliters olive oil
20 grams yeast (fresh)
Ingredients for the decorated top:
250 grams all purpose flour
100 milliliters water
50 grams butter at room temperature
1 tablespoon olive oil
5 grams salt
For the bread:
Add the remaining ingredients and the water and oil.
Mix for a couple of minutes until the dough starts to form.
Transfer the dough onto your working surface.
Keep working the dough until it comes cleanly away from the work surface and is not sticky.
Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
Place the dough into a mould (I used a panettone mould) cover with a tea towel.
Rest the dough for a minimum of two hours, until it has duplicated or triplicated it's volume.
Prepare the decorated top
Mix all the ingredients for a couple of minutes until the dough starts to form.
Transfer the dough onto your working surface, knead and form a ball.
Refrigerate for at least 1 hour.
Prepare also the handles of the pot.