Ingredients
- 150g strong flour
- 1/2 tsp salt
- 1/2 tsp dry yeast
- 1/2 ts sugar
- 70ml warm water
- 1 ts olive oil
- 10g minced garlic
- minced garlic
- 2 tbsp olive oil
- Dry Rosemary, Parsley, Basil
- chopped garlic
Instructions
- Put strong flour in a bowl, make 3 grooves, put salt sugar yeast into each groove so that they do not touch each other, mix with flour first, and then mix thoroughly.
- Add warm water and mix.
- When the dough becomes one lump, add olive oil → minced garlic and knead with your hands.
- When the dough becomes smooth, put the ball with the dough in the large bowl, pour hot water at about 45 degrees into the large bowl, and ferment for 1 hour in a medium bath.
- After the primary fermentation is over, press the dough firmly with your fist to release gas, round it, and ferment for 15 minutes at room temperature.
- (Please cover with paper foil or cotton cloth)
- After intermediate fermentation, transfer to an oven pan and spread it out, cover with paper foil and ferment for 20 minutes in a warm place.
- Make several grooves by pressing with your fingers on the dough, and then apply a mixture of minced garlic, olive oil + dry basil, parsley, rosemary + minced garlic on top.
- Bake in an oven preheated to 200 degrees for 15-20 minutes.
