Description
Olive bread is a Prime example of healthy provençal cuisine. It all harmoniously. The bread part goes well with vegetables and ricotta cheese. And Refill MAGGI® Pickle perfectly emphasizes the Mediterranean character of this snack. The author of this recipe françois Quentin, the chef of the restaurant "Polo Club" hotel "MARRIOTT Royal Aurora".
Ingredients
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Yeast
24 g
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Salt
13 g
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Water
180 g
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Flour
500 g
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Olives
80 g
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Olive oil
60 g
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Eggplant
1 piece
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Olive oil
20 g
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Ricotta
100 g
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Cherry tomatoes
12 piece
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Seasoning
2 tsp
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Thyme
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Paprika sweet
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Black pepper
Cooking
To prepare the buns. Dry yeast and salt to combine with warm water. Mix well. Leave for 30 minutes in a warm place.
Black olives finely chop.
To connect olives, olive oil and yeast, mix well.
Sift the flour and add to yeast mixture.
Knead the dough, cover with a cloth and leave for 30 minutes.
Formed into rolls (I have 25 PCs of 30 gr), put on oiled baking sheet, leave for another 10 minutes to rise. Then send in a preheated oven (180 degrees), bake for 20-30 minutes (depends on the power of the oven, from the author at all - 10 minutes). The buns are removed from the oven and cool down completely.
To prepare the filling. Eggplant cut into small cubes, a little prisolit and fry in a pan in olive oil until Golden brown.
Spread on paper towel to remove excess oil.
While the eggplant is cooling, combine ricotta cheese and MAGGI® Dressing for the Pickle. Mix well.
Cut off the top bun and remove the entire pulp.
In a bun to put the cheese-brine dressing, a slice of eggplant and half dried cherry tomato.
Decorate the buns with the sprigs of fresh thyme, freshly ground black pepper and red sweet paprika.
Bon appetit!
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