Shreds Of Olives and Onions

Summary

Ingredients

For the dough: (pre-dough)

• 200 g wheat flour, stron luten (Manitoba)
• 200 g water
• 1 teaspoon olive oil

For the dough:

• 100 g wheat flour, type 550
• 10 g yeast, fresh
• 50 g water
• 50 g olives, reen, pitted and chopped
• 2 teaspoons onion (s), roasted
• 12 g salt
• 5 tablespoon olive oil

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Instructions

1. Knead the ingredients for the pre-dough intensively for approx. 8 minutes and leave to rest in a plastic bag, tightly closed, overnight at room temperature.
2. Knead the pre-dough and the ingredients for the dough, without olives and onions, intensively for 10 minutes and leave to rest in the plastic bag, tightly closed, for about 1 hour.
3. Halve the dough, place in different bowls and mix in the olives in one bowl and the onions in the other. Let everything rest again for about 30 minutes.
4. Preheat the oven to 250 ° in between. Line a baking sheet with parchment paper. Using a spoon, let the dough fall onto the baking sheet in portions.
5. Steam the oven well and slide in the tray. Bake for about 20-25 minutes at the same temperature.