Ingredients: 500 g of flour, 50 g of ginger root, 2 sprigs of fresh rosemary, 3 ½ tbsp. Spoons of olive oil, 2 tbsp. Spoons of liquid honey, 7 g dry yeast, ¼ h. spoons of sea salt.
Cooking method: oven preheat to 60 degrees. Yeast pour 250 ml of warm water, add honey, mix everything and give yeast a little sweep. Pour to yeast 2 tbsp. Spoons of olive oil, mix. Rosemary leaves finely chop. Ginger root clean and grate on a small grater (it should turn out to be 1 tsp). In the combine bowl, combine flour, rosemary, ginger and salt and wash at low speed nozzle for the dough. Do not turn off the combine, pour the yeast mixture. The dough should be laughed for about 10 minutes. Place the dough into deep dishes, lubricated 1 hour. A spoonful of olive oil, and send to the proof in the preheated oven for 30-40 minutes in the "Hydro" mode or cover with a wet towel and put it in a warm place. Rectangular baking shape Lubricate the remaining olive oil, lay out the dough, draw your fingers and return to the oven for 15 minutes for proofing. Without removing the shape with a dough from the oven, raise the temperature to 220 ° C, after 15 minutes to lower up to 180 coarses and bake about 30 minutes.
Julia Vysotskaya