Masa
3 1/2 cups of all-purpose flour
1 warm cup of water
11/2 teaspoon of salt
2 tablets of active dry yeast (30g)
Recheio
1/2 cup of cream cheese
3/4 cup of cheddar cheese, shredded
3 tablespoons of olive oil
2 tablespoons of chopped parsley
1 tablespoon of thyme, chopped
2 diced tomatoes
1 diced bell pepper
Salt and black pepper to taste
For brushing
3 tablespoons of olive oil
Accompaniment
Baking sheet (22 x 30 cm)
Masa
3 1/2 cups of all-purpose flour
1 warm cup of water
11/2 teaspoon of salt
2 tablets of active dry yeast (30g)
Recheio
1/2 cup of cream cheese
3/4 cup of cheddar cheese, shredded
3 tablespoons of olive oil
2 tablespoons of chopped parsley
1 tablespoon of thyme, chopped
2 diced tomatoes
1 diced bell pepper
Salt and black pepper to taste
For brushing
3 tablespoons of olive oil
Accompaniment
Baking sheet (22 x 30 cm)
Masa
Dissolve the yeast in warm water and let it rest for 5 minutes
Mix with flour, salt, and olive oil
Knead on a floured surface until smooth and elastic
Pour into a greased bowl, cover, and let rise in a warm place (see page 80) for 1 hour
Grease the baking sheet with olive oil
Open the dough on the baking sheet to cover the bottom
Cover and let rise for 30 minutes
Recheio
Mix all ingredients well
Heat the oven to high temperature
Use your finger to make depressions in the dough
Baste with olive oil
Bake for 25 minutes or until golden brown
When cooled, cut into 5cm squares and fill each square with the filling
Decorate with a sprig of thyme before serving.
