Ingredients
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Method
-
Dissolve the yeast
Crumble the yeast into the lukewarm water and leave it for a short while until it becomes frothy.
5 min -
Make the dough
Mix the flour with the salt, then add the yeasted water and the olive oil, and knead into a smooth, elastic dough.
10 min -
Prove
Cover the dough and leave it in a warm place until it has doubled in size.
60 min -
Shape
Roll the proved dough out into a flat, irregularly shaped sheet, then cut or press short finger indentations into the surface to break it up.
10 min -
Bake
Bake in a hot oven until the edges and top are a lovely golden brown.
20 min -
Serve
Let the bread cool slightly, then break it into pieces and serve warm.
5 min
| Nutrient | Total (4 pieces) | 1 pieces |
|---|---|---|
| Energy | 2 245 kcal | 562 kcal |
| Fat | 51 g | 13 g |
| of which saturates | 7,2 g | 1,8 g |
| Carbohydrates | 384 g | 96 g |
| Protein | 54 g | 14 g |
| Fibre | 15 g | 3,8 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten
For sensitive digestion: flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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