Recipe

Flat bread from Provence

  • 7 May 2019
  • min
  • For people
  • Prep Time
  • For people
  • Prep Time

Pierre NURY – Meilleur ouvrier de France 1997

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • 2 1⁄4 lbs flour
  • 14 1⁄2 oz fermented bread dough*
  • 2 cups water
  • 2 teaspoons olive oil
  • 1 tablespoon salt
  • 3/8 oz bakers yeast
  • 1 teaspoon Provençal herbs
  • 10 1⁄2 oz black olives, drained
  • 10 1⁄2 oz green olives, drained
  • 1⁄4 cup olive oil
1

Combine all of the ingredients except the olives and 1⁄4 cup olive oil. Knead on first speed of a spiral-axis kneading machine, adding the olives a little at a time as the dough forms. Remove from the kneading machine, divide into two bowls, cover and refrigerate for 24 hours

2

Weigh the dough into ounce pieces. Let rest for 30 minutes at room temperature and form into loaves.

3

Let rise for 1 to 1 1⁄4 hours at room temperature. Place on cooking parchment, cut two slits in the top of each loaf. Cook for 20 to 25 minutes at 450°F.

4

Remove from the oven and brush with the 1⁄4 cup olive oil.

The chef's advice

WINE RECOMMENDED: AOC Les Baux de Provence rosé • La fraîcheur des agrumes affine la structure du vin • 2008 • 10°C Mas de la Dame • (13) LES BAUX DE PROVENCE

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