Ingredients:
1½ cups all-purpose flour
1½ cups whole wheat flour
¼ cup olive oil
1¼ cups warm water
1½ tbsp active dry yeast
4 sprigs rosemary
½ cup Brazil nuts
¼ cup Brazil Nut Oil
1 tbsp salt
Preparation:
- In a bowl, combine the all-purpose flour, whole wheat flour, olive oil, warm water, yeast, and salt. Knead the dough thoroughly until it barely sticks to your hands.
- Lightly grease a clean bowl with Brazil Nut Oil and place the dough in it. Drizzle a little more oil over the dough, cover the bowl with a damp cloth, and let it rise for 1 hour.
- Transfer the dough to a baking pan of your choice, greased with Brazil Nut Oil. Drizzle a little more oil over the dough. Cover with a cloth and let it rise for another 30 minutes.
- Arrange the rosemary leaves over the dough and bake for about 40 minutes, or until cooked through.
- Finish with the remaining Brazil Nut Oil and serve.
Recipe developed by Alê Luglio and team.