Ingredients
1 kg of flour
50-100 g olives
2 packets of yeast
100 ml olive oil
500 ml lukewarm water
1/2 tsp salt
Photo added on
Photo author
Aliana
Method
Sift the flour in the middle of it is well formed , put the yeast and olive oil and mix. Then sprinkle salt pouring about 500 ml cool water and kneaded until it becomes a sticky dough. Add chopped olives into quarters, kneaded and left to rise for about 60 minutes. Then mixed again and sprinkled with flour. Roll out into a rectangular shape. The dough is cut into triangular pieces. Their lower part flour well to not stick, put in greased pan and stay 10-15 minutes. Then placed in a preheated to a temperature of 200-220 C oven and bake until golden.
Containers:
Difficulty
Average
Tested
1 user
Source
Bon Appetit
Comments
If you know how delicious! How to everything goes! Bravo, Nelly, it's super recipe!
When you come and their order?
Several times I have rules but has no time to write a comment or upload a photo. Now catch up :) This time is no olives, and with 1. L. Thyme and oregano, and 1/2. L. Rosemary. Made them the balls, but I must say that flat triangles or squares are baked better. Above are coated with olive oil and sprinkled with coarse rock salt and semolina. Of the rolls must have their steam cooking - the oven heating is placed in an empty baking pan, which is heating up, and put raw breads to bake, pour a glass of water in the empty baking pan and oven door closed as quickly as possible. Water instantly generates steam that condenses on the cooler more bread, which extends the elasticity of their surface and they therefore have time to swell without crack (or at least not too much) crust.