Rose Levy Beranbaum's prescription I measure exactly 28 * 24cm stone plate
|Immediate yeast||1 ／ 4tsp|
|Various herbs, black olives, olive oil||Several|
Mix the medium powder, yeast, water, and salt, stirring at medium speed for about 30 minutes. At first it was dough batter water …
Until it doesn't stick to the cylinder, just like this in the picture
Fermented to almost 2 times (the original prescription was room temperature fermentation, and forced to fight the worker's wood oil method to work, put it in the refrigerator to refrigerate and ferment, and go home after work to pound it)
Come back to work like this, look back for 30 minutes, this time the oven slate is preheated, olive oil and herbs are mixed and set aside
Pour the dough on the oiled baking paper, sprinkle with vanilla oil on it, and spread the black olives twice
250 degrees, middle level, 20 minutes, done!
The flatbread sells badly, but the taste is not sloppy.