MEDITERRANEAN SPOON SANDWICHES 🥄 EASY WITHOUT GETTING YOUR HANDS DIRTY crispy

Hi everyone, you already know these, if you follow me, my spoon breads, Very good, easy, but this time I wanted to make them already stuffed, like filled ones, for example Mediterranean, with less refined flour, crispy and delicious, sandwich rolls with spoon, let's prepare them together, let's start, type 1 or type 0 flour or semolina whole grain, that's perfect, or even spelt, you can adapt to your needs, About 15 grams of fresh brewer's yeast, or 3–4 grams if dry, honey or sugar; this time I'm using honey, a generous teaspoonful, it will give the colors the final product; in the oven, it will take on a deeper color thanks to the sugars, and then with water, starting with 300 grams, then possibly more Let's add a bit more, about 300–350 grams in total, and one teaspoon of salt. For two tablespoons of oil, I use extra virgin olive oil because I like it. More, then it's even better, even tastier, so one and two, the texture is like this, It's not exactly that soft and soft, it's a bit easier to work with, if you want, if you Note that it's still too tough to work with a spoon; you can add A little more water, that's it, that's perfect; you can always work it by hand if you prefer. Don't change, cover and let rise for 50 minutes, an hour, afterwards, pitted green olives and Dried tomatoes, these were dried, I found them in water and vinegar, they're fine too Those already prepared in oil, we cut them into small pieces; time has passed, so we resume the dough. As you can see, he has grown well, and I'm adding dried tomatoes and olives, so a nice, flavorful dressing. oregano, this is good oregano; if you don't have this, use whatever you find at the supermarket, but this has an exceptional aroma, anyone from Calabria like me knows it, and let's try to make it incorporate all this wonderful mixture of seasoning into the dough without excessive fuss, in the sense that one Stir it calmly with a spoon; today I didn't want to get my hands dirty, but you can do it that way too. calmly, as I said before, even by hand, so I cover it and let it rise at least double in volume about an hour of rising, or however long it takes until it doubles in size, as I told you before, so it depends Depending on the temperature inside the house, where you can see it growing so nicely, it might take an hour or two. The important thing is not to let it grow too much, because excessive growth isn't necessarily positive. in the sense that it reaches double the volume of the dough, or otherwise you visually see that it has risen well, Alright, time is always relative; now I'll sprinkle the surface with semolina, that is, a type of flour. a bit larger so it will make a crunchier, more rustic crust, and I'll also sprinkle it on top Look at the dough with the double rise since it's already made, it's not relaxed yet, is it? If necessary, I'll put a little semolina on the parchment paper or on the baking sheet, and with a large spoon, regular spoon, I'm going to make the sandwiches; as you can see, I left the dough fairly thick, They're just slightly flattened with hands, and that's how we make irregular-shaped sandwiches, they're still More beautiful, simple, ready-made, no need to keep folding or shaping dough balls and so on and so forth. They're ready, quick, quick—I love this kind of bread, these sandwiches, because I make them. Often, because they're convenient and keep for several days, and then you can freeze them. Make a bit more and freeze them, so you'll always have them ready to use. Take them out of the freezer and perhaps put them in the oven a little at a time to regain their crunchiness. They're good to bring to the office, work, or school because they're genuine and delicious. Already stuffed, you can put in whatever you like best—cold cuts, cheeses, whatever you prefer. I like this vegetarian combination because it's tasty and flavorful, with the portions I've given you. We get 10, 10 nice big buns, plus they'll grow a bit more, so we'll leave them like that. Let them rise for just 20-30 minutes, no longer, then we'll bake them. See you later, here they are, nicely risen. Just a slight increase in air and bake at 220 degrees static fan, I mean fan-assisted. Every 20-25 minutes, I use the fan, so I put them on two shelves together, then see you later, no more. It's the smell from the bakery that's in the house, but how beautiful, look at the color, just as I told you. thanks to the honey we added to the sugar, they're nice, irregular, and precisely for this reason Hey, quick homemade bread, crispy and crunchy, wait a bit, smell the fragrance, A beautiful rustic bread, Mediterranean-style spoon bread with olives and dried tomatoes, crispy, fragrant, easy, quick—now I'm opening one for you, made with type 1 flour, in fact, they are a Darker on the inside, but still delicious, they're excellent on their own as well. Or a good cheese goes perfectly well, you know how delicious they are? A bit of butter, Good butter and a few anchovy fillets—these are slightly spicy, try them, see you next time, bye bye