Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1 pkt Easy blend yeast
- 12 ounce Strong unbleached white bread flour
- 4 x -(up to)
- 5 tsp Crushed sea salt
- 8 x -(up to)
- 12 x Bottled sun dry tomatoes Good handfull pitted black olives
- 2 sprg fresh rosemary
- 6 x -(up to)
- 8 ounce Water
- 5 x -(up to)
- 6 Tbsp. Extra virgin extra virgin olive oil
Инструкции
- FLAT BREAD WITH OLIVES, ROSEMARY AND SUN Dry TOMATOES
- Lightly oil a large pizza or possibly baking sheet. Put flour into a large bowl, stir in the yeast and 2 tsp of the crushed salt. Slice tomatoes into small pcs and roughly chop the olives. Pull the leaves from the roesemary and chop finely.
- Add in tomatoes, one third of the olives and all but 1 tsp of the rosemary to the flour. Stir with a wooden spoon then pour in the water and 3 tblsp of the extra virgin olive oil. Mix, adding sufficient liquid to create a soft sticky dough. Knead lightly on a floured surface for 10 min till smooth. Form dough into a ball and press out with your hands into a rough circle about 10 inches in diameter.
- Place on baking sheet and prick the surface of the dough all over with a fork. Put into a large plastic bag and tuck the opening under the tray, trapping in plenty of air above the surface of the dough. Rise at room temperature for 1-2 hrs.
- Gently press the remaining olive into the surface of the dough. Trickle on the remaining oil, gently rubbing it over the entire surface. Sprinkle on the remaining rosemary and salt.
- Heat oven to 425F/220C gas 7. Bake in centre of oven for about 20 min.
- Best served hot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 860 | |
| Calories from Fat 314 | 37% |
| Total Fat 35.15g | 44% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1979mg | 82% |
| Potassium 510mg | 15% |
| Total Carbs 118.44g | 32% |
| Dietary Fiber 7.8g | 26% |
| Sugars 23.45g | 16% |
| Protein 20.26g | 32% |
