Food recipes
Black Olive Savory Crust
Black Olive Savory Crust Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated...
Black Olive Savory Crust
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)
Directions:
Combine whole wheat flour, all purpose flour, baking powder, sugar and salt in a food processor; pulse a few times.
Mix water and oil; sprinkle over the dry ingredients and pulse just until blended.
Add olives and pulse to mix.
(Alternatively, combine dry ingredients in a large bowl.
Make a well in the center and add the water-oil mixture, stirring until well blended.
Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water.
Wrap in plastic wrap and refrigerate for 1 hour or longer.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)
Directions:
Combine whole wheat flour, all purpose flour, baking powder, sugar and salt in a food processor; pulse a few times.
Mix water and oil; sprinkle over the dry ingredients and pulse just until blended.
Add olives and pulse to mix.
(Alternatively, combine dry ingredients in a large bowl.
Make a well in the center and add the water-oil mixture, stirring until well blended.
Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water.
Wrap in plastic wrap and refrigerate for 1 hour or longer.