| Cook Time | 50 minutes |
| Servings |
loaf |
Ingredients
- 250 gram Flour wheat / Flour
- 150 milliliters Water warm
- 0,5 teaspoon Dry yeast
- 40 gram Semolina
- 0,5 teaspoon Baking powder
- olive oil to taste
- 1 tablespoon Parsley finely cut
- 1 pinch Salt
- 1 pinch Sugar
- 1 teaspoon Garlic powder
- 1 teaspoon Seasoning (Provence herbs)
Ingredients
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Instructions
- In warm water, dissolve the sugar, yeast, add flour with baking powder, add salt and knead the dough. The dough is sticky-do not add flour. Cover and set for 1.5 hours in a warm place.
- The dough came to the table pour a little monkey and start to knead the dough, gradually adding the semolina until then, until the dough no longer stick to the hands - this time, it took me 35 grams of semolina, but do not score the dough - it should be soft!
- In a bowl mix the parsley, Italian herbs and dried garlic. Pour the olive oil.
- Parchment pour a little semolina and lay the dough into the shape of a rectangle with a thickness of 1.5 - 2 cm. Lubricate the surface with olive oil, spread the gruel from the greens, make cuts, but do not cut until the end cover with a film and leave in a warm place for 20 minutes for proofing.
- Oven at 180. Bake for 20 minutes. We take out, still lubricate the top with olive oil, increase the temperature and put another 5-7 minutes to brown. Remove and lightly lubricate the top with olive oil-it is best to do it with a silicone bone. Bon appetit!
- P.S. Once again, I draw attention to the fact that the semolina is added to the approached dough and its amount depends on the flour. I bake this bread for a long time and each time a different amount. But add the semolina in the dough is a must!!! The structure of bread depends on it. Just give it a little.
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