Basil bread

Ingredients for 1 servings:

• 500 g flour
• 1 tsp, leveled salt
• 1 bag(s) of dry yeast
• 350 ml water, lukewarm
• 30 g basil, equivalent to about 30 large leaves
• 2 tbsp olive oil

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

Summer bread ideal for grilling and Mediterranean salads, but also a treat at any time in spring and autumn.

Mix the flour and dry yeast in a bowl. Carefully add the water (a little less if necessary) while stirring. Knead the dough on medium speed with a stand mixer until it pulls away from the sides of the bowl. Cover the dough with plastic wrap and let it rise in a warm place until it has doubled in size (about 30 minutes). Preheat the oven to 200°C. Line a baking sheet or perforated tray lined with parchment paper. Pluck the basil leaves and blend them with the olive oil in a blender; the mixture doesn’t need to be too smooth. Stir the basil puree into the dough. The dough is difficult to shape, so tip it directly onto the baking sheet lined with parchment paper and carefully stretch it into an oval. Dust the surface with flour and let it rise, covered, for at least another 30 minutes. Then bake in the oven on the middle rack for about 25 minutes. The dough will be especially crispy if you add a little steam or spray the tray with water at the beginning – the steam helps the bread rise better.