Greek Bread

صابر يافعCuoco

Ingredienti

• 2 and 1/2 cups flour
  2.5 cup
• 1/2 cup semolina
  0.5 cup
• 2 tsp yeast
  2 tsp
• 1 tsp salt (more or less depending on the saltiness of the olives)
  1 tsp
• 1 tablespoon sugar
  1 tablespoon
• 1 egg
  1
• 1/3 cup olive oil
  0.3 cup
• 1 cup warm water (more or less depending on the dough's needs)
  1 cup
• 1 cup pitted black olives, chopped
  1 cup
• 2 tablespoons finely chopped rosemary
  2 tablespoon
• Parmesan cheese for topping
  1

Passi

1. 1

   Add sugar, yeast, salt, and semolina to the flour.

   Utensili necessari:

   Ciotola per mescolare

   5 min
2. 2

   Make a well in the center of the flour and add the cup of water, oil, and egg, then start incorporating the flour gently and knead it well.

   5 min
3. 3

   You may need to add water if the dough is dry.

   5 min
4. 4

   Now add the rosemary and olives and knead them well, then let it rise for one to one and a half hours.

   90 min
5. 5

   After it rises, divide it into 10 round pieces, place them on a baking sheet, and let them rise for a quarter of an hour.

   Utensili necessari:

   Teglia da forno

   15 min
6. 6

   Note: Leave space between each piece as they will double in size.

   5 min
7. 7

   Then sprinkle the top with Parmesan.

   5 min
8. 8

   Bake them in a preheated oven at medium temperature in the center of the oven until golden brown.

   Utensili necessari:

   Forno

   10 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag