Sicilian Mafioso
DIFFICULTY
not easy
not easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
1
- 1⁄2 Cubes (21 g) fresh yeast
- 400 g Wheat flour (Type 405)
- 200 g Rye flour (Type 1150)
- 7-10 Tbsp approx. 1 1⁄2 tablespoon salt
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Flour z. Edit
- 1⁄2 Federation Parsley
- 10 Stem(s) Thyme
- 1 Garlic clove
- 50 g black olives without stone
- 3 (30 g) pickled green peppers
- 75 g dried tomatoes in oil
- baking paper
- 1 (approx. 22 cm Ø; see tip) round bread fermenter basket
Directions
- 1
Crumble the yeast and dissolve in 400 ml of lukewarm water while stirring. Mix flour and salt in a large bowl. Add yeast water and olive oil. Mix everything with the dough hooks of the mixer on a low setting, then knead on the highest setting and finally quickly knead with your hands to a smooth dough.
- 2
Cover the dough with a clean tea towel and leave to rise in a warm place (e.g. on or on the radiator or in a 50 °C oven) for about 2 hours until it has doubled in volume.
- 3
Grease the box mould and dust with flour. Place the yeast dough on a lightly floured work surface and knead briefly with your hands.
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