6 tablespoons of extra virgin olive oil
A few sprigs of rosemary
500 gr. strong white flour for bread
7 gr. fast-acting yeast
1 teaspoon of fine sea salt
375 ml water warm to the touch
12 FRESCADO® sweet stuffed red peppers
Coarse sea salt
Put 4 tablespoons of olive oil in a small bowl with the rosemary to soak while you make the bread.
Mix the flour, salt and yeast in a large bowl, then make a well and pour in the remaining 2 tablespoons of olive oil. Gradually pour in the water (you may not need all of it) and mix until you have a sticky dough.
Lightly oil a clean work surface and knead the dough for 5-10 minutes until soft and slightly less sticky, then transfer to a clean, lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for an hour until doubled in size and fluffy.
Lightly oil a pan and transfer the dough, spreading it so that it fills the pan. Cover with a towel and leave for another 30 minutes.
Preheat the oven to 220°C.
Dip your fingers in the remaining oil and lightly press the dough to create dimples at regular intervals. Be careful not to press too hard and the dough will collapse.
Fill the spaces with FRESCADO® sweet stuffed red peppersand rosemary sprigs, then drizzle with the remaining olive oil and sprinkle with flaky sea salt.
Bake for 20-25 minutes until golden, then remove from the oven and cover with aluminum foil. Allow to cool slightly before cutting into squares and serve either warm or cold, with a little more olive oil for dipping.