Agree with the 00 flour and I use dry yeast, on mine I add 1/2 glass of milk to finish as well as some olive oil, I like to put a good amount of dry Italian herbs.
The water cooler is for delivering water at the best rate possible on a sugar cube placed on a special fork sitting on top of your absinthe glass so the sugar dissolves in it! Was very popular in France, Switzerland in the years 1900 before Absinthe became illegal.

Easy way is to buy tomato paste and improve it your way! Herbs, anchovies, olives, capers etc….