Composition / ingredients
Step-by-step cooking
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Dry fast-acting yeast is diluted in a glass of warm water with a teaspoon of sugar. Cover with a film and leave under a towel until foam appears.
Sift the flour.
Heat up 230ml water to room temp., dissolve salt and sugar in it.
Pour this water into flour, add yeast, olive oil. Knead the elastic dough.
Knead the dough for 10-15 minutes.
Lubricate the proofing container with oil, transfer the dough into it, lubricate it with oil. Cover with plastic wrap and put in a dark warm place for an hour and a half.
As soon as the dough rises in three zars, knead it and slap it on the table to remove excess air.
Roll out into a rectangle, twist it into a roll, pinch the edge.
Roll the dough so that the seam disappears and the shape becomes oval. Cut the top.
Put the bread into a mold, smearing it with oil, close it and put it to stand for half an hour.
Lubricate the top of the dough with water, cover with a lid and put in a preheated 220gr oven for 10-15 minutes.
Remove the lid, bake at 200 for 30-40 minutes until the crust.
After holding the bread in the slightly open oven for 5-7 minutes so that it does not crack.
Take out, cover with a towel, let it cool down more. Then remove from the mold and cool on the grill, covering with a towel.
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
