Description
Fragrant, lush, with a spicy filling and a crispy crust bread! Off it is impossible! I recommend to all lovers of Italian pastries.
Ingredients
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Flour
250 g
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Semolina
10 g
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Yeast
3 g
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Salt
5 g
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Olive oil
25 ml
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Water
160 ml
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Cherry tomatoes
12 piece
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Basil
3 sprig
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Garlic
10 tooth
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Salt
2 g
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Olive oil
2 Tbsp
Cooking
The products required.
Mix all dry ingredients and sift them into a bowl.
Do inside the "well", pour it in olive oil and a little water.
Mix, adding water as soon as it is mixed with flour.
Adding all the water, knead the dough, if necessary adding a little flour to the dough does not stick to hands. It is, in any case, get a little sticky. The dough is kneaded, turn it into a ball, lubricated with oil, put in a bowl, cover with a towel and put in a warm place for an hour
Now let's prepare the filling. Each tomato cut in half and spread in a baking dish cut up. Gently potseluem.
Put the form in the oven, preheated to 190 degrees and bake the tomatoes for 30 minutes. Then take out and allow to cool a little.
Our dough came up and increased in volume by half.
Put it on the work surface, sprinkled with flour and stretch into a large rectangle the thickness of about half cm
Evenly distributed on the surface of tomatoes,
Coarsely chopped garlic.
And Basil. Lightly press the toppings into the dough.
Now raise the left third of the dough rectangle and wrap it to the center. The same is done on the right and press the third.
Close up the edges of the dough on top and bottom. We have closed from all sides a layer of dough, inside of which is filling.
Cut it in half.
Now put each half on a baking sheet cut up, lightly press and flatten from all sides to not fall.
Cover with a damp towel and put in a warm place for another hour. After this time put baking sheet in oven preheated to 250 degrees. The temperature immediately reduced to 200 and bake for 25 minutes until Golden brown. Take out the bread from the oven, place on the grill.
With a brush grease it with olive oil (it is almost instantly absorbed into the bread) and let cool for about 30-40 minutes.
If you wish the bread was softer-cover with a large bowl.
This bread is delicious and warm, and was already cold. Very fragrant! It turns out crispy, the inside fluffy and tender. To eat it in the day of baking. Bon appetit!
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