1 teaspoon dry yeast
Half a tea glass of warm water (50 ml)
1 teaspoon of granulated sugar
500 grams of flour (5 cups)
1 teaspoon Mayi Delice Leaf Salt (ground)
For over 1-1,5 glasses of water (200-300 ml) :
7-8 cherry tomatoes
10-12 green olives
1 teaspoon of walnuts
1 teaspoon of olive oil
2 sprigs of fresh rosemary
1 teaspoon Mayi Delice Leaf Salt
HOW TO COOK:
Mix the yeast, warm water and sugar and let it sit for 15 minutes.
Mix the flour and the grounded Mayi Delice Leaf Salt in the kneading bowl.
Add the lukewarm yeast water.
Add water little by little and knead until you get a smooth and soft dough.
Put the dough in a bowl greased with 1 tablespoon of olive oil, cover it and leave it at room temperature for 1 hour.
the dough on a floured counter . Transfer the dough to the greased tray.
Press it with your hand and spread it to cover the inside of the baking dish. Cover and leave for another half hour at room temperature.
For the interior material; Have cherry tomatoes, pitted olives, walnut kernels, finely chopped fresh rosemary ready.
When the dough is fermented for the second time, apply a generous amount of olive oil on it.
Create cavities by pressing lightly with your fingers, place the stuffing inside these cavities, and drizzle the remaining olive oil.
Bake in a preheated 200 degree oven until golden brown.
Enjoy your meal!