Rock Salt and Rosemary Dampers
2 tsp yeast
1 tsp sugar
200ml tepid water
2.5 cups high grade flour
2 tblsp olive oil
Combine yeast, sugar and water together in a small bowl and leave until frothy – approx.. 5 minutes.
Sift flour into a large bowl and add yeast mixture and olive oil. Gently mix together with your hand and knead until smooth. Lightly oil a clean bowl and leave the dough to rise – approx.. 1 hour
Remove dough to a lightly floured surface and knead lightly to remove any air pockets. Cut into 8-10 pieces and gently shape into a round form by hand or rolling pin. Sprinkle rock salt and a few leaves of rosemary over.
Place on lightly floured oven tray to stand for 10 minutes then place in an oven pre-heated to 190 degrees.
Bake until golden brown (10 minutes) and remove to wire stand. Best eaten with olive oil and dukkah.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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