WTI Magazine #10 2013 Dec, 20
Author : Gambero Rosso Translation by:
In a bowl put the flour and salt, mix and place it in a fountain. Dissolve the yeast in a little 'warm water and pour it into the bowl, add the oil and begin to mix the compound. Take a dozen olives, remove the stones, chop them up and put them in the bowl, then mix everything together adding gradually warm water until it forms a soft ball-shaped.
Flour the surface with a little 'flour "0" and cover the bowl with a damp cloth. Let rise for 3 hours. Knead the dough with a rolling pin, adding, if necessary, of the flour of "0" to form a circular base (thickness of at least 1 cm.) To be arranged on a greased baking sheet. Prick the surface with a fork and brush with olive oil. Take another ten olives and impress them on the surface. Put in an oven preheated to 180 degrees and bake for 20-30 minutes.
Additional Information
Type flow: Bread, cakes and pizzas salt
Recipe Type: Bread
Ingredients: 200 gr. of wheat flour, 100 gr. of wheat flour "0" 100 gr. corn flour foil (not for polenta), 1 teaspoon of salt, ½ cube of fresh yeast, 1 jar of Kalamata olives, 3 tablespoons of extra virgin olive oil
