- Kitchen Machines: Stand mixers, or hand blenders
- Accessories and Attachments: Spiral dough tool
|Serves: 6||Recipe course: Breads||Total time (min.): 100||Complexity (1 to 3): 2|
Flour 350 grams
Sugar 1 Tbsp.
Yeast 1.5 tsp.
Salt 0.5 tsp.
Water 200 grams warm
Olive oil 2 Tbsp.
Garlic clove 1
Sea salt 1 tsp.
Parsley 1 tsp.
Rosemary 1 tsp.
Olive oil 6 Tbsp.
Tinned artichokes 190 grams
Pitted green olives 100 grams
Prep. (Before you begin)
1- Add Ingredients 1 into a jug.
2- Peel and coarsely chop the garlic.
3- Destem and finely chop the herbs.
1- Flour the baking tray.
2- Fit the Spiral dough tool to the machine.
1- Add the first 4 of Ingredients 1 (flour, sugar, yeast, salt) into the Mixer bowl.
2- Attach the Mixer bowl to the machine, fit the splash guard.
3- Start the machine on speed Min.
4- Carefully pour the last of Ingredients 1 (oil, water) to the bowl.
5- Mix on speed Min for about 2 minutes.
6- Knead on speed 1 for about 5 minutes until you have a smooth elastic ball of dough.
7- Cover with a damp tea towel.
8- Leave to prove for 1 hour or until doubled in size.
9- Mix on speed Min for about 1 minute.
10- Place the dough on to a lightly floured surface.
11- Divide the dough into pieces.
12- Roll each piece into 12 cm circles and place on to the baking tray.
13- Cover with lightly oiled plastic wrap.
14- Let prove for 30 minutes.
1- Add the first 4 of Ingredients 2 (garlic, salt, herbs) to the pestle and mortar.
2- Grind to a rough paste.
3- Add Ingredients 2 (oil) and mix.
4- Pre heat the oven to 200°C.
5- Remove the plastic wrap and press your fingers into the dough to make dimples.
6- Leave to rest for 10 minutes.
1- Add Ingredients 3 (artichokes, olives) on to the dough.
2- Press them into the dough slightly.
3- Spoon over the garlic and herb oil.
4- Bake for 25 minutes at 200°C.
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