John Myers
Ingredients for 1 servings:
- 2 tsp, heaped dry yeast
- 380 ml water, warm
- 1 tbsp sugar
- 1 tsp salt
- 5 tbsp olive oil
- 360 g flour
- 1 tsp oregano, dried
- 1 tbsp sea salt, grainy
- 10 olives, black
- 6 sardines, in oil
- 100 g Parmesan, grated
- possibly rosemary
- possibly onion(s), cut into rings
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes
airy bread with sardines, cheese and olives
First, mix the yeast, warm water, sugar, salt, and 1 tablespoon of olive oil with half of the flour. Then cover the dough with a cloth and let it rise in a warm place for 15 minutes. After 15 minutes, mix in the remaining flour and oregano, adding a little more water or flour if necessary to make a kneadable dough. Knead this dough for about 10 minutes until it is soft and pliable. Form the dough into a ball and place it in a bowl with 2-3 tablespoons of oil to coat it. Cover the dough with plastic wrap and let it rise in a warm place for 30 minutes. Now knead the oily dough again for 1 minute and then roll it out on a lightly floured surface into a 20×30 cm rectangle. Place the dough on an oiled baking sheet and let it rise for about 1 hour, until it has doubled in size. Then drizzle with 2 tablespoons of olive oil and sprinkle with sea salt. Cut the sardines into small pieces and place them on top. Finally, sprinkle with grated Parmesan cheese. You can also add other herbs like rosemary or a few sliced onions to the bread. Bake for 15-20 minutes at 180 degrees Celsius (350 degrees Fahrenheit) until the bread is golden brown.
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