Creamy olive dip with rosemary flatbreads

Name: Creamy olive dip with rosemary flatbreads
Cook time: 7 min
Ingredients: 36.4 each m olive oil; 2 each arlic cloves; 40 ml chopped fresh rosemary; 100 each soft feta; 40 ml finely chopped pitted kalamata olives; 40 ml finely chopped pitted green olives; 85 each sour cream; 20 ml chopped fresh continental parsley

Cynthia Black · taste.com.au · 2012 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

140g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

100g

Dough weight

225g

Process

Bake temp

392°F / 200°C

Bake time

5-7 min

Oven

home standard

Surface

stone

Ingredients (8)

oilm olive oil—
sauce tomatoarlic cloves—
flourchopped fresh rosemary40 ml · 40g
cheese othersoft feta100g
flourfinely chopped pitted kalamata olives40 ml · 40g
flourfinely chopped pitted green olives40 ml · 40g
dairy doughsour cream85g
flourchopped fresh continental parsley20 ml · 20g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 round Lebanese bread
over cheeseGreek-style natural yoghurt130g
over cheeseChopped pitted kalamata olives
over cheeseChopped pitted green olives

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (4)