Spicy butter cake

Name: Spicy butter cake
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 750 g Flour; 1 cube (42 g) fresh yeast; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 2 Federation Rosemary; 1 collar Thyme; 250 g Butter; 7-10 Tbsp black pepper; 1 glass (370 ml; separation weight: 220 g) Kalamata olives; 50 g Pine nuts; 1 TABLESPOON coarse sea salt; 7-10 Tbsp Rosemary; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

750 g Flour
1 cube (42 g) fresh yeast
1 TABLESPOON Sugar
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
2 Federation Rosemary
1 collar Thyme
250 g Butter
7-10 Tbsp black pepper
1 glass (370 ml; separation weight: 220 g) Kalamata olives
50 g Pine nuts
1 TABLESPOON coarse sea salt
7-10 Tbsp Rosemary
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl, press in a depression. Dissolve yeast and sugar in approx. 100 ml lukewarm water, pour into the depression. Mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Add 1 teaspoon of salt and oil to the rim of the bowl. Add 350 ml of lukewarm water and knead everything into a smooth dough with the dough hooks of the hand mixer or with your hands.
2
Cover and leave to rise for about 30 minutes. Wash the rosemary and thyme, dab dry, put half of the rosemary aside. Finely chop the rest of the rosemary and thyme. Whisk the butter with the whisk of the hand mixer until smooth. Stir in 1 teaspoon of salt and herbs. Season with pepper. Divide the rest of the rosemary into individual bunches. Knead the dough once more. Roll out on a floured work surface to the size of the fat pan (approx. 32 x 39 cm) of the oven. Grease the fat pan and put the dough into it. Cover and let it rise for about 15 minutes. Drain the olives.
3
Divide the rest of the rosemary into individual bunches. Knead the dough once more. Roll out on a floured work surface to the size of the fat pan (approx. 32 x 39 cm) of the oven. Grease the fat pan and put the dough into it. Cover and let it rise for about 15 minutes. Drain the olives. Use a spoon handle to press hollows close together into the pastry sheet. Spread herb butter in flakes on top. Sprinkle with rosemary bunches, olives, pine nuts and sea salt. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cut into pieces and serve garnished with rosemary. The cake can be eaten hot or cold
4
Use a spoon handle to press hollows close together into the pastry sheet. Spread herb butter in flakes on top. Sprinkle with rosemary bunches, olives, pine nuts and sea salt. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cut into pieces and serve garnished with rosemary. The cake can be eaten hot or cold
5
Waiting time approx. 1 hour