A French-style bread with generous olive oil and cuts shaped like a leaf or ear of wheat. Its thin, crisp texture makes it a good accompaniment to appetizers and wine; pull it apart by hand to eat.
Dissolve the fresh yeast in the lukewarm water. Add the flour, olive oil, and salt, and knead until you have a soft, elastic dough.
Transfer the dough to an oiled bowl and cover it. Leave it in a warm place for about 45 minutes, until doubled in size.
Roll the dough into a flat leaf shape. Use a knife to make branching cuts like leaf veins, then gently pull them open with your hands.
Arrange the olives and rosemary on top, drizzle with olive oil, and bake in a preheated oven until the edges are golden.
Make the slashes while the dough is rolled thin, then gently pull them open with your hands; otherwise, they may close during baking. Contains wheat (gluten).
Krema yerine yoğurt kullandım, daha hafif bir sonuç aldım. Un yerine yulaf ezmesi kattım, kıvamı bozmadı.
Malzeme listesi biraz uzun, sadeleştirilebilir gibi geldi bana.
Geri bildiriminiz için teşekkürler, bir dahaki güncellemede göz önünde bulunduracağım.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
