Junior chef
Utensils
Apron
Bowl
Brush
Measuring cup
Muffin tin
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
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
How it's done
The kids can help at the marked areas .
To prepare
Grease the wells of a muffin tin with a little oil.
Dough
Mix the flour and salt in a bowl. Crumble in the yeast, pour in the water, tear off the thyme leaves, add to the mixture, knead into a smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 12 pieces with oiled hands, place in the prepared tin.
Topping
Peel the shallot, cut into rings, cut the olives into rings, quarter the tomatoes, arrange all the ingredients on top of the dough. Drizzle with the oil and make indentations with your fingers. Tear off the thyme leaves, sprinkle with the fleur de sel.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool a little, remove from the tin and serve just warm.
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