{"id":46515,"date":"2020-08-30T10:23:13","date_gmt":"2020-08-30T10:23:13","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/2020\/08\/30\/recipe-tomato-ricotta-twist-bread\/"},"modified":"2020-09-01T14:34:14","modified_gmt":"2020-09-01T14:34:14","slug":"recipe-tomato-ricotta-twist-bread","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2020\/08\/30\/recipe-tomato-ricotta-twist-bread\/","title":{"rendered":"[recipe] tomato ricotta twist bread"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Dough<\/p>\n

500 g bread flour
\n1.5 tsp salt
\n1 sachet active dry yeast
\n325 ml warm water
\n2 tbsp olive oil
\n50 g chopped sun-dried tomatoes
\n50 g chopped chorizo<\/p>\n

Garnish<\/p>\n

150 g red tapenade
\n100 g ricotta
\n1\/2 tsp dried oregano
\nsalt and pepper<\/p>\n

In a bowl, combine the flour, salt and yrast. Add the water and oil, knead everything into a soft and smooth dough, add the tomatoes and chorizo, mix, cover and let rise for approx. 1 hour at room temperature.<\/p>\n

Combine the tapenade, ricotta and oregano, season.<\/p>\n

Roll out the dough onto a little flour into a rectangle of about 24 x 40 cm and brush it with the filling. Roll the dough loosely starting from the short side. Cut the roll in half lengthwise, twist the two strips and place them in a load mold lined with parchment paper. Sprinkle with coarse sea salt. Cover and let rise a second time for approx. 30 min.<\/p>\n

Bake for approx. 30 min. in the lower half of an oven preheated to 210C. Take the bread out of the oven, unmold it on a wire rack and let it cool.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Dough 500 g bread flour 1.5 tsp salt 1 sachet active dry yeast 325 ml warm water 2 tbsp olive oil 50 g chopped sun-dried tomatoes 50 g chopped chorizo Garnish 150 g red tapenade 100 g ricotta 1\/2 tsp dried oregano salt and pepper In a bowl, combine the flour, salt and yrast. Add…<\/p>\n

Read More “[recipe] tomato ricotta twist bread”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[129,22],"class_list":["post-46515","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-baking","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-c6f","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/46515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=46515"}],"version-history":[{"count":2,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/46515\/revisions"}],"predecessor-version":[{"id":46519,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/46515\/revisions\/46519"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=46515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=46515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=46515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}