Garlic and sun dried tomato pockets
25 Jan 2010A very simple bread with a light yet tasty filling (also suitable for vegans ^_–). You’ll need the following:
25 g yeast (fresh), 2,5 dl water, 6,5 dl wheat flour, 1 dl sun dried tomatoes, 2-3 cloves of garlic, 0,5 tsp salt and 1,5 tblsp olive oil. Olive oil and sesame seeds for garnishing.
Crumble the yeast into a bowl, add lukewarm water, mix the yeast and water and then add the flour. Knead the dough into a firm ball and let it rise until the dough has nearly doubled in size (30-40 minutes).
While you wait for the dough to rise make the filling. Chop about a deciliter of sun dried tomatoes and add the pressed garlic. Add salt and the olive oil and mix the filling well.
When the dough has risen cut it into two parts. Roll out each half into a square and divide the filling equally between the halves. Triple fold each half and cut the dough into triangular shapes and place onto a baking tin.
Heat your oven to 225°C. Let the pockets rise for about 20 minutes while the oven warms up. Before you put the pockets into the oven brush them with olive oil and garnish the pockets with sesame seeds. After 20-25 minutes in the oven your garlic and sun dried tomato pockets are done, enjoy!







