Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Finely chop the sundried tomato petals and fresh or dried rosemary. 2. Mix the yeast with the water 3. In a bowl, mix the flour with salt and sugar, add olive oil, yeast diluted in a little water and the rest of water, 4. Knead your dough for a good 8 minutes, then incorporate rosemary and sundried tomatoes, knead again 1-2 minutes. 5. Place your dough back in the bowl, cover with a clean cloth and let stand for 1 hour 30 minutes at room temperature. 6. Once the rest time is over, degas your dough, work it lightly and lower it with a rolling pin about 2 cm thick. 7. Using a rectangular, square cookie cutter or even a knife, detail your ciabattas, place them on baking sheet covered with parchment paper. 8. Cover your ciabattas with a cloth and let it rest for another 20/25 minutes. 9. Preheat the th.8 oven to 240° by adding a little water to the pan. 10. Bake your ciabattas for about 25 minutes. 11. Once the cooking is finished, remove the ciabattas from the oven and let cool slightly before enjoying as a sandwich, bruschetta or bread to accompany one of your dishes for example. 12. Dust with little flour and sear on high heat in a sauté pan with olive oil

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