John Myers
Ingredients for 1 servings:
- 300 g wheat flour
- 300 g whole wheat flour
- 2 tbsp sea salt
- 1 tsp sugar
- 2 packets of dry yeast or 1 cube of fresh yeast
- 4 tbsp olive oil
- 500 ml water, warm
- e.g. rosemary, fresh
- e.g. basil, fresh
- e.g. tomato(s), dried
- e.g. oregano, fresh
- n. B. olives
- Flour for the work surface
- Olive oil for brushing
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
a modified version of the Mediterranean classic, makes 10 pieces
Mix the two types of flour in a bowl. Stir in the dried yeast, sea salt, and sugar. Add the water and olive oil, finely chop the rosemary and basil, and mix in any desired amount. Knead until a soft, supple dough forms. If using fresh yeast, first soak it in a little water with the sugar, then add the salt and oil, then the mixed flour and the remaining water, and finally the herbs. Knead until the dough is smooth. If desired, you can also finely chop and fold in dried (not preserved in oil) tomatoes, olives, and oregano. Let the dough rise in a warm place for one hour. Then knead thoroughly again on a floured surface. Take approximately 100g pieces of dough, knead briefly, then flatten them and make holes in the dough with your fingers, or form round rolls. Place these on a baking sheet and brush with a little olive oil. Sprinkle with a little sea salt if desired. Now preheat the oven to 200°C and (important!) place a container of boiling water in the bottom of the oven. While the oven heats up, the rolls will rise slightly. Bake on the middle rack and let cool on a wire rack or enjoy warm. Baking time is approximately 25-30 minutes, depending on your oven.
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