Ciabatta with olive puree

For 9 people
  • 60 g yeast
  • 700 g flour
  • 1/2 TL Salt
  • Olive oil
  • 2 EL Flour for dusting
  • 3 -4 Garlic cloves
  • 200 g pitted black olives
  • 4 EL olive oil
  • 1/2 Bund Parsley
45 minutes
easy
1.
For Crumble the bread yeast and dissolve in 400 ml of lukewarm water. Add to the flour, add salt and knead into a smooth dough. Halve the dough, cover and let rise in a warm place for about 1 hour. Knead the dough again and shape it into long loaves (approx. 25 cm long). Place them side by side on an oiled baking sheet and let rise for another hour. Brush with water, dust with flour and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 30 minutes. Peel the garlic, mix with the olives and puree. Finally stir in the oil. Wash, pat dry and chop parsley. Sprinkle over the puree
2.
Approx. 1260 kJ / 300 kcal per serving (for 10 people). E 8 g / F 7 g / KH 50 g

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