Ingredients
- 500 g flour
- 1 arb.sh. salt
- 5 g dry yeast
- 400 ml water
- 50-70 ml olive oil
- 10 pcs pitted olives
- coarse salt
- rosemary leaves
Instructions
- Mix the flour, salt, yeast, a little oil and water well. Drizzle oil over the top of the dough.
- Cover with a towel and leave on the kitchen cupboard for 12-16 hours.
- Pour the risen dough into a baking tray lined with baking paper. The dough is liquid, 'puffy'. Spread the dough with your hands on a baking tray, knead it with your fingers, add the sliced olives, chopped rosemary leaves and drizzle with olive oil. Cover.
- We help keep it warm so that it rises. About 30-40 min.
- When it rises, sprinkle with coarse salt.
- Bake at 220℃ for about 30 minutes.
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