- 10-15 diced sun dried tomatoes
- 140 g whole wheat flour
- 60 ml milk
- 240 ml water
- 4 g instant yeast
- A sprinkle of sea salt
- A sprinkle of sugar
- Olive oil
Blend flour, salt, instant yeast, milk, water and 3-4 tablespoon of olive oil in a deep bowl.
Wrap around the bowl and wait 1 hour for fermentation.
Add diced sun dried tomatoes to fermented dough and knead.
Form dough with help of olive oil.
Wait the dough again for half an hour as wrapped.
Press onto the dough with your fingers and sprinkle some sea salt.
Cook for 20-25 min in pre-heated oven.
Serve as greased with olive oil and oregano.