Whole flat bread with olives

  • Whole flat bread with olives


350 of bio wheat flour Molino Rossetto
150 g of Bio flour type 00 Molino Rossetto
50 g of dried mother yeast Molino Rossetto
2 spoons of salt
1 spoon of sugar
280 g of water
3 spoons of evo oil

For the surface of the flat bread:
3 spoons of olive oil
2 spoons of water
80 g of green olives wiyh stone removed


Mix flour and yeast. Add sugar and salt. Spill water gradually and process the dough with your hands. At the end add oil and go on kneading until you’ll obtain a smooth dough, elastic and homogenous. Put the dough in a bowl with oil and let the dough rising in a repaired place until it double its volume for about 1h 30 min. Lie the dough down on a pan with oven paper. With your fingers form small cavities on the surface of the dough, coat with water and oil and put olives in the cavities. Cover with a wet towel and let it rise for about 45 minutes. Warm the oven at 250° and cook for about 30 minutes.

Back to top
Back to top