1 1/2 cups of all-purpose flour sifted
3 tablespoons of active dry yeast
1 tablespoon of salt
3/4 cup of fine cornmeal
1/3 cup of oil
2/3 cup of milk
tablespoon of melted butter or margarine
1/2 cup of pitted and chopped green olives
1 1/2 cups of all-purpose flour sifted
3 tablespoons of active dry yeast
1 tablespoon of salt
3/4 cup of fine cornmeal
1/3 cup of oil
2/3 cup of milk
tablespoon of melted butter or margarine
1/2 cup of pitted and chopped green olives
Sift the flour, yeast, and salt into a bowl
Add the cornmeal and stir with a fork
Mix the oil and milk in a separate bowl but do not combine yet
Combine everything at once into the flour mixture
Stir with a fork until the dough comes away from the sides of the bowl
Knead the dough carefully for about 10 times within the bowl (do not add more flour)
Place the dough between two sheets of parchment paper, about 37 cm in size and open it to obtain a rectangle of 35 X 25 cm
Remove the top sheet of parchment paper
Spread the melted butter or margarine over the dough
Sprinkle with chopped green olives
Roll up the dough along the longer side like a roulade
Close the seam well by biting into the dough
Remove the bottom sheet of parchment paper
Cut the roll into 12 slices
Place on chicken breast, in a refrigerator form, and bake as explained in the previous recipe.
