Thyme bread is inspired by a recipe popular in Lebanon. It is made with a mixture of spices, olive oil and delicious bread. After baking, the soft, elastic dough with olive oil is delicate in the middle and slightly crispy on the edges, and a thyme layer with za’atar mixture gives it a signature, herbal-citrus flavor. We also offer additions that will make the whole thing perfect as a snack, appetizer or lazy breakfast.
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Ingredients:
Cake:
- 300 g of wheat flour type 450,
- 150 ml of warm water,
- 75 ml of olive oil,
- 2 flat teaspoons of instant yeast,
- teaspoon of salt.
Tymiankowa layered:
- 3 teaspoons of za’atar mixture (with thyme, sumac, sesame seeds and salt),
- 4-5 tablespoons of olive oil.
Extras:
- a ball of burrata or mozzarella,
- a few olives,
- 8 cherry tomatoes,
- favorite vegetables for decoration (e.g. fresh cucumber, radish),
- basil leaves for decoration,
- a little olive oil.
How to do it:
1. Start by preparing the dough. Pour flour into a large bowl, add yeast and salt and mix. Pour warm water and olive oil, then mix with a spoon until the ingredients are combined. Place the dough on the counter and knead for a few minutes. Form a ball, put it in a bowl, cover and set aside in a warm place for about an hour until it rises noticeably.
2. Knead the risen dough briefly to remove excess air. Divide them into 2 equal portions. Roll each into a thin round cake.
3. In a bowl, combine the za’atar mixture with the olive oil, stirring until you obtain a thick, aromatic paste. Spread it thinly over each cake, leaving a narrow margin at the edge.
4. Place the pancakes on a baking tray lined with baking paper, leaving space between them. Place in the oven preheated to 180°C and bake for 15-20 minutes.
5. Cut the olives into slices. Cut the cherry tomatoes in half. If you use vegetables, it is best to cut them into thin strips.
6. Place torn burrata or mozzarella on top of the thyme bread, add olives, chopped tomatoes and fresh vegetables. Decorate everything with basil leaves and drizzle with a little olive oil.
Source: Terazgotuje.pl
