200 g /
300 g /
Type 0 flour
240 g /
GRAPESEED OILFind out more
12 g /
3 g /
Dried brewer’s yeast
1 teaspoonful /
10 g /
10 g /
150 g /
Coarsely chopped salted almonds
150 g /
Dried tomatoes in oil
Drain the dried tomatoes and cut them into small pieces.
Dissolve the yeast in half the water, slightly warmed. Stir it with a fork and leave it to stand for 10 minutes.
Sieve the flours together and add the sugar. Then pour in the water with the yeast and start to mix. Add the rest of the lukewarm water, a little and a little, and then the oil, the salt and the pepper, mixing first with a fork and then by hand, kneading on a pastry board until the dough is smooth and elastic.
Place it in a bowl greased with oil, cover with a tea-towel and leave to prove in a warm but switched-off oven for at least 2 hours, or until it has doubled in size.
Take the dough, deflate it gently on a pastry board and fold it over. Leave it to prove for another hour, then roll it out gently with a rolling-pin to a size of about 35 x 50 cm.
Then spread the almonds and the dry tomatoes over the surface and roll up along the long side. Cut it lengthways into two strips and twist them together, but not too tightly, then turn them into a ring and close it by joining the ends together.
Leave to prove for about 45 minutes in a warm place protected from draughts, covered by a film.
Bake at 200°C for about 25-30 minutes, reducing the temperature to 180°C during the last 10 minutes of cooking time.