Aidas Rustic Soft Rolls À La Focaccia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour
- 300 g wheat flour, whole rain
- 2 tablespoon sea salt
- 1 teaspoon sugar
- 2 packs dry yeast or 1 cube fresh yeast
- 4 tablespoon olive oil
- 500 ml water, warm
- rosemary, fresher
- Basil, fresh
- N / A Tomato (s), dried
- oregano, fresher
- olives
- Flour for the work surface
- Olive oil for brushing
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour in a bowl. Stir in the dry yeast, sea salt and sugar. Add water and olive oil, finely chop any amount of rosemary and basil and mix in. Knead until you have a soft, pliable dough.
- When using fresh yeast, first soak them with the sugar in a little water, then add salt and oil, then the mixed flour and the remaining water, and finally the herbs. Also knead until the dough is smooth.
- Depending on your taste, dried (not in oil) tomatoes, olives and oregano can also be finely chopped and folded in.
- Let the dough rise in a warm place for an hour. Then knead well again on a floured work surface. Remove about 100 g pieces from the dough, knead briefly and then press flat and press holes in the dough with your fingers or form round rolls.
- Put these on a baking sheet and brush with a little olive oil, sprinkle with a little sea salt to taste.
- Now preheat the oven to 200 ° C and (important!) Place a vessel with boiling hot water on the bottom. While the oven is heating up, the rolls will rise a little. Bake on the middle rack and let cool on a rack or enjoy warm. The baking time is - depending on the stove - about 25 - 30 minutes.
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