20 g fresh yeast (or 1 heaped teaspoon of dried instant)
1 teaspoon of sugar
400 g wheat flour
1 teaspoon salt
six pieces of dried tomatoes in olive oil
350 g still mineral water
PREPARATION
Dissolve yeast in 3 tablespoons of water with added sugar. Sift the flour into a large bowl, add salt, cut into pieces dried tomatoes and yeast, mix everything with a spoon. Then pour in mineral water and mix with a spoon (the dough will be thin). Cover and let rise for-two-hours.
Mix the kneaded dough with a spoon to make it fall again. Insert a heat-resistant casserole (uncovered) with a diameter of approximately 20 - 24 cm into the oven. Set the oven to the maximum temperature (about 245 degrees C) and heat it with the pan.
When the oven (and pot!) Is already very hot, pour the dough from the bowl into the pot, scraping it with a spoon. Slide back into the oven and bake uncovered for 5 minutes, then cover the pot with the lid and bake for 25 minutes.
After this time, remove the cover and bake the bread for another 20 minutes (about halfway through this time I put a piece of aluminum foil on the bread so that the top does not start to blacken).
Remove from the oven and after 10 minutes put on a grill to cool. Tuna paste will suit bread with sun-dried tomatoes.
TIPS
Similar bread can be made without additions or replace dried tomatoes with chopped and fried bacon or a mixture of different types of cheese, even walnuts or raisins.
For baking, you can use a glass pot or ovenproof dish.
