- 1 cube fresh yeast (á 42g)
- 1 tsp sugar
- 1kg wheat flour
- 1 heaped tbsp salt
- 2 tbsp olive oil
- 550ml water, lukewarm
- 370ml Arrabiata sauce
- fresh herbs
- 200g vegan alternative to sour cream
- Whist yeast with 1 tsp sugar and 2 tbsp lukewarm soy drink until smooth. Pour in a high pot, cover with a kitchen towel and let rest for 30 minutes at a warm place.
- Mix wheat flour and salt, add yeast and 2 tbsp olive oil and stir. Add lukewarm water little by little and knead thoroughly. Place dough in a floured pot and cover with a kitchen towel. Let rest in a warm place for another 30-40 minutes.
- Bring Arrabiata Sauce to boil shortly and season with fresh herbs.
- Halve the dough and go on: Roll dough into a rectangle with 5mm thickness. Spread some tbsp of the warm Arrabiata sauce on the dough evenly and thinly, letting the edges (1-2cm) uncovered. Fold the two large sides to the middle, so the sauce-side is covered again. Smoothen the surface, spread sauce and fold again. Smoothen surface again. The dough is now strudel-shaped, long and thin. Cover the surface once again with a thin layer of sauce and roll everything to a round bread. Same procedure for the second halve of the dough. Now place both breads onto a lined with baking paper and bake at 180°C in a pre-heated oven for 40minutes until golden brown.
Our tip: Serve warm, fresh from the oven or cold as appetiser with salad and a dip from alternative to sour cream and fresh herbs.
Portion: 2 breads á 4-5 people