In a small bowl, stir together the yeast and water, and allow to sit for 5 minutes, until the yeast starts to bubble.

Sift together the flour, and baking soda into a separate large bowl. Slowly stir in the yeast mixture. (I prefer to knead the mixture together by hand, but you can also assemble this in an electric mixer bowl) Knead the dough for 5 minutes by hand (or 2 minutes at medium speed if using a mixer.) You may have to knead in a bit of flour into the dough so that it is less sticky, but no more than a couple of spoonfuls.

Place the dough in a clean bowl that has been well greased with olive oil. Cover with a clean towel, and allow to rise in a warm, draft free area for 1 hour.

After the dough has doubled in bulk, punch it down and divide into 4 portions. Place one portion on a piece of parchment paper (large enough to cover a baking sheet) and sprinkle over a small amount of flour. Roll the dough out over the parchment as thinly as possible, coating the rolling pin with flour as needed so the dough does not stick.

Heat your oven to 350°F (176°C).

Once the dough is rolled out as thinly as possible, prick throughout with a fork, and then stretch the dough so that it is as thin as possible. Avoid tearing the dough, but a few tears will not harm the results.

Arrange the the thin dough on the parchment, and pour about 1 tsp. of truffle oil (5ml) on the dough. Rub or brush the truffle oil over the surface of the dough (which may stretch more as you are applying the oil. This is great!) Sprinkle over evenly 1 tsp of salt (4 gr) and 1 tbsp of rosemary (2 gr) onto the dough.

Bake for 10 to 12 minutes in the heated oven. Meanwhile, form the rest of the dough portions, stretch and season in the same way.