John Myers
Ingredients for 1 servings:
- 220 ml whole milk
- 1 tsp sugar
- ½ cube of yeast
- 500 g wheat flour type 550
- 1 m.-sized egg(s)
- 40 g butter, soft
- 1 tsp salt
- 2 cloves garlic, peeled, finely chopped
- 1 bunch parsley, flat-leaf, coarsely chopped
- 100 ml olive oil
- Sea salt
- some butter for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes
as a side dish for grilling etc.
Heat the milk and sugar in a saucepan until lukewarm and dissolve the yeast in it. Knead the yeast milk, flour, egg, butter, and salt in a bowl until you have a smooth dough. Dust with a little flour, cover, and let it rise in a warm place for about 30 minutes. Puree the garlic, parsley, oil, and sea salt with a hand blender. Roll out the risen dough into a rectangle (1 cm thick), spread with herb puree (set some of the puree aside), and cut into pieces approximately 10 x 4 cm in size. Grease a 20-25 cm tart tin, place the dough strips upright in a circle from the outside in until the tin is full, let it rise for another 30 minutes, and sprinkle with sea salt. Bake in a preheated oven at 190 degrees (top/bottom heat) for about 25 minutes, then spread with the remaining herb puree.
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