Edible soup bowls

Ingredients for 8 servings:

• 500 g wheat flour type 550
• 20 g semolina, coarse
• 15 g yeast, fresh
• 10 g salt
• 50 ml olive oil
• 320 ml water, lukewarm

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Mix the flour and semolina. Crumble the yeast into the flour with your hands. Add the water, oil, and salt, and knead into an elastic dough. Transfer to a floured bowl and let it rise for about 30 minutes. Lightly brush the outside of 8 earthenware bowls, approximately 12 cm in diameter, with oil. Soup or cereal bowls are the right size. Preheat the oven to 250°C (480°F). Do not use fan-assisted oven. Divide the dough into 8 equal pieces and roll them out into circles on a floured surface. Tap off excess flour and place over the upturned bowls. Gently press the dough down to ensure it is firm and no air is trapped. Let it rise for 10 minutes. Place the upturned bowls in the preheated oven. Reduce the temperature to 200°C (400°F) and bake the dough for 20-25 minutes until golden brown. Remove from the oven and let cool for a few minutes. Carefully loosen the bread from the bowls with a knife and remove. Let it cool on a wire rack. The soup bowls are easy to freeze. Stack the bowls, separated by a piece of parchment paper, place them in a freezer bag, and freeze. Thaw for about 1 hour before serving, then bake in a preheated oven at 180°C for about 3 minutes.