PREPARATION TIME: 1 h + fermentation
DIFFICULTY: low
SERVINGS: 4
Ingredients:
- 400 g flour
- 100 ml water
- 100 ml milk
- 50 ml Extra virgin olive oil
- 15 g baker’s yeast
- 10 g salt
- 20 g Parmesan cheese
- 40 g dried tomatoes
- 50g Fragata anchovy stuffed olives
- 1 g fresh thyme
- 1 g fresh rosemary
Preparation:
- Dissolve the yeast in the warm milk.
- In a bowl, mix the flour with the water, milk, extra virgin olive oil and salt.
- Mix and knead, let it prove in a covered bowl, previously brushed with oil.
- Once it has doubled in volume (about 1 hour), add the sliced olives, chopped tomatoes, grated cheese, and chopped herbs.
- Knead well and place on a baking tray.
- Add a drizzle of oil, place some olives, dried tomatoes and herbs on top and bake in a preheated oven at 220ºC for approx. 20 minutes.
- Let it cool.