Ingredients
500 g tomatoes, ripe
2 onions
250 g black olives
750 g flour
150 ml warm water
1 cube of yeast (42 g)
1 tbsp honey
6 tbsp olive oil
1 tsp salt
Photo added on
Photo author
Aliana
Method
The yeast dissolve in water, put it honey. Sift the flour into a bowl, shaped cone makes his hole into which pour yeast (still neshupnala). Sprinkle a little flour on the water bowl is covered for 15 minutes. Steamed tomatoes, peel and cut into cubes. Olives finely. Chop the onion, fry in 2 tbsp of olive oil. It all added to the flour, add salt and kneads dough. Cover with a damp towel and rest for 30 minutes. Heat oven to 220 C. It becomes elongated bread. Bake 35 minutes. * Optional dough can be put and 1-2 cloves garlic, crushed.
Containers:
Difficulty
Average
Tested
1 user
Comments
You must try it :)
I have a question - when the yeast with the water poured into the well of flour - you knead dough immediately or just sprinkle with flour and so stand 15 minutes, that something became clear to me
No problem: Sift the flour into a bowl, shaped cone makes his hole into which pour yeast (still neshupnala). Sprinkle a little flour on the water bowl is covered for 15 minutes (no kneading). During these 15 minutes, making the vegetables. It all added to the flour (not to the dough, so it is not mixed:-) and only then kneaded. Then rises under a damp cloth for 30 minutes. Finally it very tasty:-) Good appetite!
thanks for corr. - Almost his turn comes to do it - I am ready to write again
I did it and it was not at all bad - a bit like the taste of pizza. Otherwise very well rise thus with neshupnalata yeast