Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Spinach
To shape
Spinach dip
How it's done
Dough
In the food processor bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, honey and oil, knead into a moist dough using the dough hook on the food processor for approx. 5 mins. With wet hands, fold all four sides of the dough into the middle. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Spinach
Heat the oil in a pan. Add the onion, sauté for approx. 5 mins. Add the spinach, allow to wilt. Add the oregano, nutmeg, salt and pepper, mix, season, leave to cool.
To shape
On a damp work surface and with wet hands, fold all four sides of the dough into the middle, shape into a ball. Place the dough on a sheet of baking paper, dust the bread with flour. Cover and leave to rise for approx. 15 mins.
To bake
Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240 °C. Place the dough and baking paper in the hot pot. Cover and bake for approx. 25 mins. in the lower half of the oven. Remove the lid, reduce the heat to 200 °C and bake for a further 15 mins. Remove the bread from the oven, leave to cool on a cooling rack.
Spinach dip
Place 2 tbsp of yoghurt and the mozzarella in a measuring cup, puree. Mix in the remainder of the yoghurt, season with salt. Place in a small bowl along with the spinach, mix, top with the pine nuts. Serve the yoghurt and spinach dip with the bread.
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