Bread Landmine
For 3 medium breads:
500 g white flour
16 g fresh yeast
300 ml of warm water
3 tbsp olive oil
12 g of salt
Filling:
6 canned artichokes
9 dried tomatoes
9 anchovy fillets
50 ml olive oil
9 garlic cloves, peeled and blanched
1/2 tbsp coarse salt
Preheat the oven to 240 gr C. Sift the flour into a bowl. Dissolve the yeast in warm water not too hot so that it does not kill the yeast.
Make a depression in the middle, pour in water, yeast and oil. Mix until a dough is made. Transfer to a surface sprinkled with flour, add salt and knead another 6 minutes until the dough is smooth. Salt is added at this stage, so there is no danger that it will kill the yeast. At this point, return the dough to a bowl, cover with a damp towel. Leave in a warm, but not hot, place for 1 hour or until it doubles in size.
Knead the dough again to get rid of the air bubbles inside. Divide the dough into 3 pieces, then use a rolling pin to roll out each oval shape 15 cm long and 8 cm wide, sprinkled with flour, if necessary. Make three diagonal cuts in each oval.
Gently place bread on baking sheets and cover with a towel. Leave on for 30 minutes until it doubles. Before baking, grease with olive oil on top and sprinkle with salt or sprinkle lightly with flour through a sieve. Bake in a very hot oven for 15 minutes. Transfer to a wire rack and allow to cool.
Bread with a filling:
Once the dough comes up, knead it and cut it into 3 pieces. Roll each into oblong circles with a diameter of 20 cm. Put the filling on the side, leaving 4 cm from the edge. Cover with the second edge of the dough and seal the edges. Turn over so that the seam is at the bottom and pinch the ends. Make three diagonal cuts so that the filling can be seen through them. Grease with olive oil, put a clove of garlic in each hole, sprinkle with grated cheese and salt. Bake, not leaving to fit a second time, for 15-20 minutes until brown.
For 3 medium breads:
500 g white flour
16 g fresh yeast
300 ml of warm water
3 tbsp olive oil
12 g of salt
Filling:
6 canned artichokes
9 dried tomatoes
9 anchovy fillets
50 ml olive oil
9 garlic cloves, peeled and blanched
1/2 tbsp coarse salt
Preheat the oven to 240 gr C. Sift the flour into a bowl. Dissolve the yeast in warm water not too hot so that it does not kill the yeast.
Make a depression in the middle, pour in water, yeast and oil. Mix until a dough is made. Transfer to a surface sprinkled with flour, add salt and knead another 6 minutes until the dough is smooth. Salt is added at this stage, so there is no danger that it will kill the yeast. At this point, return the dough to a bowl, cover with a damp towel. Leave in a warm, but not hot, place for 1 hour or until it doubles in size.
Knead the dough again to get rid of the air bubbles inside. Divide the dough into 3 pieces, then use a rolling pin to roll out each oval shape 15 cm long and 8 cm wide, sprinkled with flour, if necessary. Make three diagonal cuts in each oval.
Gently place bread on baking sheets and cover with a towel. Leave on for 30 minutes until it doubles. Before baking, grease with olive oil on top and sprinkle with salt or sprinkle lightly with flour through a sieve. Bake in a very hot oven for 15 minutes. Transfer to a wire rack and allow to cool.
Bread with a filling:
Once the dough comes up, knead it and cut it into 3 pieces. Roll each into oblong circles with a diameter of 20 cm. Put the filling on the side, leaving 4 cm from the edge. Cover with the second edge of the dough and seal the edges. Turn over so that the seam is at the bottom and pinch the ends. Make three diagonal cuts so that the filling can be seen through them. Grease with olive oil, put a clove of garlic in each hole, sprinkle with grated cheese and salt. Bake, not leaving to fit a second time, for 15-20 minutes until brown.
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