Olive Bread & Sheep Cheese Creams

Name: Olive Bread & Sheep Cheese Creams
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Ingredients: 1 pack of (1000 g) Ciabatta baking mix (for B. Diamond); 1 cube (42 g) Yeast; 1 glass (370 ml) black; 7-10 Tbsp Olives without stone; 1 TABLESPOON dried rosemary; 7-10 Tbsp Flour; 7-10 Tbsp sprigs of small rosemary; 4 TABLESPOONS olive oil, baking paper; 600 g Sheep or feta cheese; 450 g Cream-Yoghurt; 2 Garlic cloves; 2 TABLESPOONS + 2 tablespoons olive oil; 7-10 Tbsp white pepper, salt; 1 (approx. 200 g) stalk of leeks; 50 g pickled dried; 7-10 Tbsp Tomatoes; 1 TABLESPOON Tomato paste; 7-10 Tbsp Chilli powder, 30 g pine nuts; 1 potty Basil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 2

1 pack of (1000 g) Ciabatta baking mix (for B. Diamond)
1 cube (42 g) Yeast
1 glass (370 ml) black
7-10 Tbsp Olives without stone
1 TABLESPOON dried rosemary
7-10 Tbsp Flour
7-10 Tbsp sprigs of small rosemary
4 TABLESPOONS olive oil, baking paper
600 g Sheep or feta cheese
450 g Cream-Yoghurt
2 Garlic cloves
2 TABLESPOONS + 2 tablespoons olive oil
7-10 Tbsp white pepper, salt
1 (approx. 200 g) stalk of leeks
50 g pickled dried
7-10 Tbsp Tomatoes
1 TABLESPOON Tomato paste
7-10 Tbsp Chilli powder, 30 g pine nuts
1 potty Basil

Directions

1
Put the baking mix in a bowl. Crumble yeast into it. Add 650 ml lukewarm water. Knead with the dough hooks until smooth. Cover and leave to rise in a warm place for about 30 minutes
2
Drain the olives. Coarsely chop 2/3. Knead into the dough with rosemary. Roll out 2 thin oval flat cakes on some flour. Put them on 2 baking trays lined with baking paper and let them rise covered for about 45 minutes. Cover with the rest of olives and rosemary twigs. Drizzle with oil and dust with a little flour. Bake the loaves one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes
3
For the creams puree cheese and yoghurt. Peel garlic and chop finely. Stir in 2 tablespoons of oil. Season to taste with pepper. Cut the cream into three
4
For the leek cream: Clean, wash and finely chop the leek. Steam briefly in boiling salted water. Quench, drain. Puree and stir into 1/3 of the cream. Season with salt and pepper
5
For the tomato cream: dice the tomatoes roughly. Puree with 1/3 cream and tomato paste. Season to taste with salt, pepper and chilli. Roast the seeds. Wash and finely chop the basil. Fold in both
6
Sprinkle the remaining sheep's cheese with 2 tablespoons of olive oil. Add the olive bread