Cooking description:
These crispbreads are like a memory of beloved Italy, which I have visited many times. In them I have combined everything that I love: parmesan, olive oil, basil and love for Italy. There can be a lot of bread options, instead of tomatoes, you can add chopped olives, use a mixture of dry Italian herbs, it all depends on your imagination. I share the basis of the recipe in step-by-step recommendations.
Appointment: For breakfast / For afternoon tea
Main Ingredient: Flour
Dish: Baking
Cuisine geography: Italian / European
Ingredients:
- Tomatoes - 20 Grams (dried)
- Olive oil - 2 tbsp. spoons (1 tablespoon - in the dough, 1 tablespoon - for greasing)
- Parmesan - 2 tbsp. spoons (grated)
- Basil - 1 Teaspoon (dry)
- Honey - 1 Teaspoon
- Salt - 1/3 Teaspoon
- Baking powder - 0.5 teaspoons
- Rye flour - 30 Grams
- Wheat flour - 50 grams (premium grade)
- Wheat flour - 50 grams (2nd grade)
- Water - 60 Milliliters (adjust the amount depending on the moisture content of the flour)
Servings: 12
How to cook "Italian bread"
Prepare your ingredients.
Pour water into a mixing bowl, dissolve salt and honey, add basil.
Chop the sun-dried tomatoes as small as possible.
Add the tomatoes to the dough bowl.
Mix three types of flour, add baking powder.
Add flour to mixing bowl.
Knead the dough, cover with plastic foil, let it "rest" for 20-30 minutes.
Roll out the dough into a thin layer.
Cut the dough into loaves, place on a baking sheet, brush with olive oil.
Use a fork to make punctures on the crispbreads so that they do not deform during baking and bake evenly.
Sprinkle the bread with grated Parmesan cheese and bake in an oven preheated to 200 degrees for 10-15 minutes, watch the readiness.
The crispbreads turned out to be fragrant, crispy, delicious, it is impossible to stop!