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You have to try this arabic style bread. Four units come out with these quantities, you will see it in the step-by-step photos.
Its soft, with a lot of flavor, and they look great with any sausage.
I have put fresh oregano on them but you can customize them with another aromatic herb that you have at home. If it's fresh, all the better.
It reminds me a lot of our focaccia with rosemary. I leave you the link so you can take a look.
Arabic style bread with oregano
Delicious breads great for filling.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: masses
- Calories: 180
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- A few fresh oregano leaves
- 200 g of water
- 1 pinch of sugar
- 10 g fresh baker's yeast
- 330 g flour
- 20 g of olive oil and a little more to brush the breads
- 5 g of salt
Music
Chop the rosemary leaves and reserve them.
Put the water, sugar and yeast in a bowl.
We mix.
Add the flour, oregano leaves, oil and salt.
We mix with some hard rods or with a wooden spoon.
We continue to integrate everything with our hands and form a ball. We put it in a bowl covered with film.
We let it rise for about an hour.
After that time we divided the dough into 4 portions. We form 4 balls.
We stretch each ball with a rolling pin.
We place our breads on two oven trays covered with baking paper.
We paint the breads with olive oil.
Bake at 200º (preheated oven) for 15-20 minutes or until we see that they are golden.
More information - Focaccia with rosemary