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Serves : 4 people / Preparation Time : 10 minutes and 3 hours to rest / Cooking Time : 20 minutes
La Cornue® elements used:
Château: Electric oven
Cornufé: Electric oven
Bread Yeast
5/7 gr
Bread Flour
500 gr
Fine Salt
10 gr
Warm Water
35 cl
Olive Oil
3 Tablespoons
Fresh Rosemary
2 Sprigs
Cherry Tomatoes
Slices of Ham
  1. In a large bowl, mix the flour, salt, yeast, add the water and oil
  2. Knead by hand for 5 minutes - the dough should come away from the bowl while remaining sticky
  3. Cover and refrigerate for 3 hours
  4. Remove the gas from the dough and lightly flour to form a ball
  5. Put the dough in the fridge again until it is ready to be baked
  6. Turn on the oven to 180°C
  7. Separate the rosemary needles and wash the cherry tomatoes
  8. Roll out the dough to a thickness of about 2cm and place on a lightly oiled baking sheet
  9. Make holes with an index finger every 5 cm, arrange the tomatoes and rosemary and lightly sprinkle with olive oil
  10. Bake for 15 to 20 minutes
  11. Add arugula and ham before serving


The recipe can be adapted to your taste by changing the accompaniments

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