INGREDIENTS
- olive oil – 1 tbsp
- water – 100 ml
- dry yeast – 7 g
- flour – 1 Cup
- salt
For the filling:
- rosemary leaves – 10 PCs.
- olive oil – 2 tbsp
- garlic – 3 cloves
- coarse salt – to taste
- canned artichoke hearts – 2 pieces
- sun-dried tomatoes – 5 PCs.
- black olives, pitted – 10 PCs.
STEP-BY-STEP RECIPE
Step 1
Sift the flour into a bowl, add the yeast and salt. Pour warm water, oil and knead a smooth elastic dough. Roll the dough into a ball, cover with a damp towel and leave in a warm place for 1.5 hours the Dough should double in size.
Step 2
Garlic clean, put on a slotted spoon and drop into boiling water for 30 seconds. Rinse with cold water.
Step 3
Artichokes and tomatoes coarsely chop. Olives cut in half.
Step 4
Punch down the dough and roll out into an oval with a length of approximately 20 cm and width 14 cm., Lay on one edge of the oval, taking his 4 cm, pieces of artichokes, tomatoes, olives and rosemary needles.
Step 5
Cover with the second edge and stung the edge. Flip the seam down and place on a greased baking sheet.
Step 6
Make the top three diagonal cuts, brush the bread with remaining oil. Put in each cut of garlic cloves, sprinkle with salt and place in a preheated 240°C oven for 20 min.
