Bread with Semolina and Fine Olive Oil Taste
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 230 g flour
- 195 g semolina, fine-rained
- 2 teaspoons dry yeast
- 1 teaspoon salt
- 240 ml water, lukewarm
- 1 tablespoon olive oil, plus extra
- 2 teaspoons herbs, to taste
- butter
Print Recipe
Pin Recipe Instructions
- One 24cm. Brush the baking pan (I always use a round pie pan made of glass) with butter and spread 1 tablespoon of olive oil on the bottom. Mix the flour, semolina and salt, let the dry yeast swell briefly in some of the lukewarm water. Then add to the flour mixture together with the rest of the water and knead with the mixer for about 3-4 minutes. Cover and let rise in a warm place for 1 - 2 hours. Place the dough on a work surface, knead briefly, shape into a ball and flatten it a little to the size of the baking pan. Place in the prepared dish, cover and let rise for about 1 hour until the dough has risen nicely. In the meantime, preheat the oven to 190 degrees. Make a few indentations in the risen dough with your fingers and then sprinkle it with a little olive oil. Bake in the preheated oven for about 30-40 minutes until golden. Take out and, if you like, with sep. Sprinkle on the herbs, remove from the tin after 5 minutes and place on a wire rack to cool. The bread tastes lukewarm or chilled. It is very tasty with a stew or with a barbecue.
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