Author: @guendoln79 Serves: 6 Time: 2h+30′
- 350 g flour ( 200g 0 type/ 150 g 00 type)
- 60 g dried mother yeast
- 30 g sunflower oil
- 1/2 tablespoon salt
- 210 ml warm water
- 350g corn poppy herbs boiled / 600 g corn poppy herbs fresh
- 1/2 pepper (yellow and red)
- 4 cm leek
Knead the dough with the flour, yeast, sunflower oil, salt and water.
Leave to rise for about 2 hours.
In the meantime in a pan cook the peppers in fillets with chopped leek, olive oil, salt and water.
Boil the corn poppy herbs for 10′ in salt water.
Pre-heat the oven at 180°
When the dough is ready, roll out with a rolling pin, lay the herbs and the peppers.
Roll it again and bake in the oven for about 30′
You can serve hot or cold, I prepared a second version also with tomato and oregano.
If you don’t have corn poppy herbs you can use spinach instead.
Story of the recipe
These are my favourite herbs, and this is the perfect time to harvest them, when they haven’t made the flowers yet.