Italian summer slippers

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Italian summer slippers

Italian summer slippers






Italian summer slippers
Italian summer slippers


Ingredients
Number of people
-
4
+

400 g flour (the best dose remains for the eye)

Fresh basil

Herbs of Provence

Fresh tomatoes

Gorgonzola

Olive oil

1 egg

Dry baker's yeast

2 sugar cubes

1 teaspoon of salt




Preparation
TOTAL TIME: 30 MIN
Preparation: 20 min
Cooking time: 10 min
Step 1
Prepare the leavened dough:
Step 2
Start the yeast in a glass by mixing it in bottle water (not tap water: it is chlorinated!) with a piece of sugar, and place this glass in a bowl where you will place hot water to make a kind of water bath.
Step 3
Mix in a bowl with salt and herbs of Provence with a fork.
Step 4
When the yeast is started (it foams), pour it into the bowl with the egg and two-three tablespoons of olive oil.
Step 5
Mix with a fork and pour water to obtain a sticky dough, but not too firm: do not mix for too long!
Step 6
Sprinkle generously with flour and bring the dough back into a ball with the fork, then with your fingers when it is sufficiently floured.
Step 7
Work it briefly by hand by folding it several times.
Step 8
Form the slippers:
Step 9
Place the dough on a floured surface and roll it out.
Step 10
Stack a slice of tomato, basil leaf and a teaspoon of gorgonzola on a corner of the dough.
Step 11
With a pizza wheel, cut out an oblong shape which, when folded, will form the first small bootie, the edges of which you will weld with a few drops of water on your finger.
Step 12
Gently lift the slipper up and place it on a buttered and floured drip pan.
Step 13
Do the same with the following shoes.
Step 14
Heat the oven (rotating heat, max. thermostat) and let the slippers lift near the oven for a while.
Step 15
Bake and leave when the slippers are well raised and golden.
Author's note
I have detailed the making of the pizza dough, but it remains a very simple operation that can be done in 10 minutes. You can diversify by adding olives cut into strips and dried tomatoes.

I add my grain of salt

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