Place the emmer flour in a mixing bowl and create a depression in the middle. Add crumbled yeast and sugar to the bowl and pour lukewarm water over it. Cover and leave to rise for 30 minutes.
Add olive oil and salt to the dough and knead at a slow speed for 10 minutes. Cover and leave to rest for another 60 minutes.
Preheat oven to 220 °C (convection).
Place the dough on a well-floured surface and cut in half. Fold the two dough pieces several times from all sides towards the centre and press down firmly until the dough surface is under slight tension.
Then turn the dough piece 180° and place it on a baking tray lined with baking paper with the top side down. Cover and leave to rise for 30 minutes.
Coat the surface with a little olive oil, sprinkle with dried herbs (e. g. pizza seasoning or rosemary) and / or salt. Press slight dimples into the surface with your fingers.
Lower the temperature to 200 °C (convection) and bake in the middle of the oven for about 15 – 20 minutes.
