1. materials needed
2. Flour, yeast, salt and sugar are mixed well
3. Add cold water
4. It will be very sticky when it is alive into a dough. When you put your hands on it and touch it, it will stick to your hands.
5. Seal with plastic wrap and cover. Waking up for 18 hours. Very natural way. Haha
6. After waking up, pour the dough on a table covered with flour, fold both sides in the middle, and put it on a steamer cloth covered with flour. Note that the folded gap faces down
7. Brush with olive oil and sprinkle with a little salt. Cover it slightly. Carry out the second fermentation.
8. Two hours later, the dough became bigger and poke it with your hands, leaving a small hole. It means it's done
9. Then pour the dough onto a floured pallet and cut it into quarters with a knife
10. Then all the dough is stretched slightly and put into the baking tray. Note: My home is a large oven, so it can be divided into four pieces. If your oven is small, it can be divided into 8 or 12 pieces.
11. Coat each loaf of bread with olive oil. Add halved small tomatoes, olives, and crushed garlic cloves. A little bit of salt is enough. Put a little pepper. You can bake it. Note that a slice of garlic should be placed on each tomato on the tomato bread. Put a leaf or two of thyme on top of the garlic
12. Preheat the oven at about 250 degrees. Put in the bread
13. After 10 to 15 minutes, it’s ready to bake. After 10 minutes, check it carefully, as long as the surface is golden.
14. Finished product
