OLIVE AND OREGANO BRUSCHETTA
Savory tastes!
We mix wheat flour,
vegetable oil, water, black olives, oregano, lemon thyme, bread yeast, salt,
sugar, and love and patiently let the dough to rest for about half an hour.
Then the crisps are shaped and placed on trays. They are leavened for 15
minutes in the leavening room and bake at 280oC in the first oven.
They are then let to cool down and sliced. They proceed to the second oven
where they continue to bake at 150oC for dry and crispy texture.
Finally, the olive and oregano bruschettas are packaged and are ready to be
served at your table. Enjoy!
INGREDIENTS: Wheat
flour (Contains gluten), drinking
water, vegetable oil (cotton oil 2%), vegetable oil (olive oil 1.5%), black
olives, oregano, lemon thyme, bread yeast, beet sugar, salt.
ALLERGEN
WARNING: Contains gluten