John Myers
Ingredients for 1 servings:
- 500 g wheat flour, 550
- 20 g semolina (durum wheat)
- 15 g yeast, fresh
- 10 g salt
- 50 g olive oil
- 320 ml water
- ½ tsp paprika powder
- 1 tsp sea salt, coarse
- ½ tsp thyme, dried
- ½ tsp rosemary, dried
- ½ tsp sage, dried
- ½ tsp oregano, dried
- olive oil
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes
Mix the flour, semolina, and paprika powder. Dissolve the yeast in a little water, add the olive oil, and knead the dough with the remaining water. Knead until the dough no longer sticks to the sides of the bowl. Cover and let rise for 1 hour. Then form a flatbread that just fits on a baking sheet. Make indentations in the surface with your finger and drizzle with olive oil. Let rise for another 30 minutes, carefully covering with a towel. Then sprinkle the coarse salt and herbs over the flatbread. Bake in a preheated oven at 220°C for about 20 minutes until golden brown. I accidentally baked the bread once with 200g of semolina. It was grainy, very tasty, and stayed fresh for a surprisingly long time.
Facebook Comments