Flip flops

Preparation:

Preparation: The ingredients are for 10 slippers. With 150 g of white flour, the yeast and a little warm water, make a fairly firm dough. Cover it with the remaining flour and leave it to rest for about 3 hours in a warm place. At this point, add 3 teaspoons of salt and mix with lots of warm water (about 400 g), to obtain a smooth but firm dough; let it rise for two hours (or until it has doubled in volume), then deflate it and form 10 equal balls. With the help of a rolling pin, roll out each ball to a thickness of about 2/3 cm giving a slightly oval shape. Let the ciabattas rise for about two hours, then brush them with olive oil and bake them at 200/210 degrees until they have taken on a nice golden colour; if you want to freeze them, take them out of the oven before they turn golden and immediately put them in the freezer. It is a bread with very little crumb, easily digestible and can be kept in the freezer. When it is time to consume it, remove it from the freezer and immediately place it in the oven at 200/210 degrees until it has reached a golden colour.