Oliviers&Co Organic Summer Penarrubia Olive Oil
Olivier&Co Organic Olive & Orange Oil
0.5 lb of Oatmeal Flour
15 cl of water
6 g fresh baker’s yeast (or 3 g dry baker’s yeast)
Fleur de seI
In a large bowl, mix the flour with half a tsp. of fleur de sel, add the crumbled yeast and a third of the water, knead, then add a little more water and 1 tsp. of Oliviers&Co Organic Summer Olive Oil, mix again and finally add the rest of the water while continuing to mix.
You should obtain a dough that’s consistent but not smooth. Cover the bowl with a cloth and let it rise for 2 hours at room temperature. Line a rectangular baking tray with baking paper, drizzle with oil and place the ball of dough without handling it.
Let it rise in the oven for 30 min, bubbles will appear. In a small bowl, pour 4 tbsp. of water, 2 tbsp. of olive oil and 1 tbsp. of Oliviers&Co Organic Olive & Orange oil. Roll the dough out towards the edges of the tray (delicately and without tearing) forming holes and keeping air bubbles inside. Pour over the water / oil mixture and leave in the oven to rise 30 min. Take the baking tray out of the oven, put the oven to gas mark 7-8 (220°C) and preheat for 10 min. Place rosemary needles on the dough and bake for 20 min, the crust should be golden brown. Serve for a warm or cold aperitif with small bowls of olive oil. Also delicious with aromatic basil oil.