scented, soft light and soft ...
INGREDIENTS 400 grams of flour (Manitoba)
4 small potatoes 1 bunch rosemary
1 / 2 cup warm water 1 teaspoon sugar
25 gr. yeast
a handful of pitted olives 200 grams of tomatoes
boiled potatoes. toglietene one about halfway through cooking. peel and cut into thin slices.
mix the flour with the chopped rosemary and a handful of salt, add the mashed potatoes.
dissolve the yeast and sugar and add water to flour.
mix thoroughly, form a ball "crociatela" and let rise for at least an hour. In the meantime slice tomatoes.
roll out the dough on a greased baking tray, brush with an 'extra virgin olive oil emulsion and it is available on the surface of potatoes, tomatoes and olives.
let rise again for 30 minutes and bake in hot oven for 25/30 minutes.
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