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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixer bowl with a hook mixer, mix the bread flour, dry yeast, salt and sugar together. | 2. Add in the water and olive oil, oregano and chopped sundried tomatoes. | 3. Mix for about 8 minutes at low speed, then about 6 - 10 minutes on high speed. This will give the effect of kneading the dough. | 4. Rest on the table and cover with a plastic wrap for about 30 minutes. | 5. Cut some dough out and roll the dough out flat, about 1 cm thick. Cut incisions into the dough, random patterns. This will make it easier to break the bread into sticks once it's baked. | 6. Place onto a lined baking tray and leave to prove for about 20 - 30 minutes. | 7. Brush with some extra virgin, and garnish with quartered black olives, some oregano and sea salt. You may also add some more sun dried tomatoes. | 8. Bake in 220 C and sprinkle some water into the oven for some steam. Bake for 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	1	kg		3610.0	725.3	119.8	16.6
olive oil	80			9547.2	0.0	0.0	1080.0
salt	20			-	-	-	-
yeast	20			222.0	24.504	28.656	1.08
sugar	10			8059.8	2015.96	0.0	0.0
water	600			0.0	0.0	0.0	0.0
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
sun tomato	2	ounces	sun-dried chopped	50.4333	0.0	11.22	0.2833
black olive			quartered	50.4333	0.0	11.22	0.2833
sea salt				50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.