Bread with dried tomato, thyme and hazel
30΄
Preparation Time
2:30 hours
Waiting Time
1
Portions
3
Difficulty Level
Directions
We put the flours in a big basin. We add the olive oil and about 250-300ml of lukewarm water for a medium-sized dough. Once the dough is ready we add the sun-dried tomato, the hazel, the thyme, and the pepper. In a warm place, we cover the dough and we let it rest for about an hour. We separate the dough and we make 2 round breads. We put them in a warm place to rest until they become twice the size. We spray them with water and we bake at 180˚C for about an hour in a preheated oven.
Chef: Efrosini Katsouna
Ingredients
CALCULATE PORTIONS:
- 250 gr MILLS OF CRETE Wholegrain Wheat mix
- 250 gr MILLS OF CRETE Country Bread
- 70 gr sliced sun dried tomato
- 80 gr medium sliced hazels
- 2 tsp thyme
- 30 ml Extra Virgin Olive Oil Organic ABEA
- black pepper
Equipment
- Basin
- Baking pan
