- vegetable and bean sprouts – to taste
For the bread
- 500g wholemeal flour
- 20g yeast
- olive oil
- 100g pitted olives
- Dissolve the yeast in half a glass of warm water and set aside.
On a very clean surface or in a large bowl, prepare a mound of flour 250g. Form a groove in the centre; add the yeast dissolved in water and half a glass of cold water, a good splash of olive oil and a pinch of salt. Knead your dough mixing well all your ingredients until you have a thick homogeneous and smooth mixture. Once obtained add the flour gradually, keep kneading your mix until you have an elastic ball of dough. At this point add the ingredients you want, in this case the chopped olives.
- Mix well so that the ingredients are incorporated into the dough, stretch it on a baking sheet into the shape of a long baguette and then form small balls with the dough. Then cover with a damp cloth and let stand for one hour in a warm place, may be on the stove or near a stove, do not let dough rest in a cold place because the yeast will take more time to react. After one hour carefully remove the cloth and paint the surface of the bread balls with water, put on a tray sprinkle salt and bake for 30 minutes at 190º degrees until bread is cooked through. Let cool before cutting.
- Once cooled cut your bread in half spread each half with mascarpone and put your varied sprouts on top. Ready to serve!
Put the bean sprouts on just before you are about to serve!