Recipe of the day: Bruschetta a la provencal 3.5 dl water 40 g fresh yeast 650 g plain flour 1 tsp coarse salt 150 g Nicolas Vahé Black olives & basil pesto or Nicolas Vahé Pure Red Pepper pesto 1 large onion 1 large tomato 1 tsp Herbes de Provence (herb mix) 6 tbsp Nicolas Vahé Olive oil with garlic Dissolve the yeast and salt in lukewarm water. Slowly work the flour into the liquid for about 5 min. Leave the dough covered in a warm place for 1-1½ hour. Sprinkle flour on the worktop and roll out the dough until about 2 cm thick. Spread with pesto, sliced tomato and onion and sprinkle with herbes. Drizzle the dough with Nicolas Vahé olive oil with garlic. Fold in the edges and press the bread together at the sides using a fork. Make cuts at a slant every 2 cm, so that the filling inside is visible. Brush the bread with Nicolas Vahé Olive oil. Bake at 180°C for about 30 minutes or until the bread has a crisp crust. Foto: Merethe S. Odland, profilm.no / vinbrennevin.no
Posted on: Thu, 11 Sep 2014 12:01:00 +0000
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