NB: american dry yeast always asks to be “proofed”– mix it in a bit of the water (body temp) and a smidge sugar, wait until foaming. Why different from Norwegian?

Mix

• 180g water
• 1 teaspoon yeast
• 1.5 teaspoon salt
• 2 tablespoon oliveoil
• 225g flour

Mix and leave to rise 1h, shape out. 225C for 15 min or so