A homemade bread with a soft interior and a mildly herby aroma, made by mixing olive oil and thyme into the dough. It's served alongside olive-oil dishes and herbed spreads, or with soup or meze.
Dissolve the yeast in warm water and mix with flour, salt, thyme and olive oil; knead until you get a soft and elastic dough.
Cover the dough in a greased bowl and let it rest in a warm place until doubled in size.
Punch down the dough and shape it into a round loaf, place it on a tray and press light dimples into it with your fingertips; drizzle olive oil on top.
After letting it rest for another 20 minutes, bake in a preheated oven until golden on top.
Important: If the thyme and olive oil are added to the dough too early, it may slightly slow down the fermentation; this is normal, just extend the time a bit. Contains gluten. Store in a cloth bag once fully cooled and consume within 2 days.
Drizzling on another pinch of thyme and olive oil right before baking noticeably strengthens its aroma.
Admin DadaGastro · verified in test kitchenFotoğraftaki kadar kabarmadı bende, sebebini tam çözemedim. Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence.
Anlatımı netleştirmek için geri bildiriminizi dikkate alacağım.
İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Ocaktan erken aldım, içi tam pişmemiş. Karıştırırken fazla çırpmışım, dokusu sertleşti.
Pişirirken evin her tarafı kokladı, komşular bile sordu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı.
Un miktarını biraz azaltınca kıvam daha iyi oldu.
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