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Garnishing bread in Rome
Rating: 3
Difficulty: Average
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  • Add to shopping list25 g fresh yeast
  • Add to shopping list20 g sugar
  • Add to shopping list300 ml lukewarm water
  • Add to shopping list450 g flour
  • Add to shopping list50 g of olive oil
  • Add to shopping listleaves rosemary
  • Add to shopping listsalt
  • Add to shopping list450 g onion, cut into circles and split washers
  • Add to shopping list4 cloves garlic, sliced ​​
Preparation method
Yeast dissolved in 8 tbsp water with the sugar until it begins to foam and rise. Sift the flour into a bowl and add the yeast, salt of the rosemary and remaining water. Blended into a smooth dough and leave to rise. Onions and garlic, sauté until browned onions.
Roll out the dough on a floured surface to a square, as should not be thicker than 0.6 cm. Place in a greased tray and its edge is formed. Luce was partitioned top and sprinkle rosemary. Bake in preheated oven at 200 C for 30 minutes until golden.
Published by by Vida on 24 March 2009
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