Ingredients for 4 people
150 g of plain wholemeal flour
150 g of buckwheat flour
Robiola Osella with Black Olives
Taggiasca olives in oil
5 g of brewer’s yeast (3 g if dried)
Chopped Provençal herbs
150 ml water
Extra virgin olive oil
Mix the flours with the chopped herbs. Dissolve the yeast in warm water. Pour slowly onto the flour, mixing it in. Add a spoon of oil and half a teaspoon of salt.
Knead into a smooth, even dough. Rub with oil and leave it to rise for at least two hours.
Heat the oven to 190°C (fan oven)
Roll out the dough with a rolling pin to a thickness of 2-3 mm, then cut into strips or diamonds. Brush with extra virgin olive oil and with pinch of salt.
Place on a baking tray lined with greaseproof paper.
Bake for about 10 minutes. Take out of the oven.
Leave to cool slightly and serve tepid with Robiola Osella with black olives mixed with a tiny drizzle of extra virgin olive oil, chopped Taggiasca olives (optional) and Provençal herbs.