1 1/4 teaspoons of instant dried yeast
3 cups of all-purpose flour
1 pinch of salt
1 1/4 cup of warm water
1/4 cup of olive oil
4 cherry tomatoes, sliced
1 small red onion, thinly sliced
For brushing
Olive oil
For dusting
Salt and black pepper to taste
1 1/4 teaspoons of instant dried yeast
3 cups of all-purpose flour
1 pinch of salt
1 1/4 cup of warm water
1/4 cup of olive oil
4 cherry tomatoes, sliced
1 small red onion, thinly sliced
For brushing
Olive oil
For dusting
Salt and black pepper to taste
Bite-sized pastry
1
In a large bowl, combine the yeast with 2 tablespoons of flour, salt, and 4 tablespoons of warm water
Let it ferment for 10 minutes
2
In another bowl, mix together the remaining flour, olive oil, salt, and make a well in the center
Avoid adding too much liquid and stir until absorbed
3
Transfer the dough to a floured surface and knead for 5 minutes or until it becomes elastic and homogeneous
4
Shape the dough into a ball and place it in an oil-greased bowl
Cover with plastic wrap and let it rise in a warm spot for 1 hour or until it doubles in volume
5
Knead the dough again for 1 minute, then divide it into 24 portions and reserve under plastic wrap
6
Preheat the oven to 200°C
Open one portion of dough onto a floured surface to get an elongated shape with a thin crust
Brush with olive oil
Repeat the process with the remaining dough
7
Decorate the pies with fresh sylvia leaves, red onion slices, and cherry tomatoes, pressing gently
Dust with salt and black pepper to taste
8
Place the pies onto a greased baking sheet and bake for 12 minutes or until golden
Remove and serve.
