Domaći Kruh Ispod Peke with Rosemary and Garlic
85% autentično · Croatian
A flavorful variation of the traditional 'kruh ispod peke', infused with the aromatic essence of fresh rosemary and garlic. Baked using the classic peka method for a rustic, herb-infused crusty bread.
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Sastojci
- All-purpose flour1 kg
- Active dry yeast20 g
- Lukewarm water600 ml
- Salt20 g
- Fresh rosemary2 sprigs, finely chopped
- Garlic cloves2-3, minced
- Olive oil (for greasing)1 tbsp
Koraci
- 1
In a large bowl, dissolve yeast in lukewarm water and let it sit for 5-10 minutes until foamy.
- 2
Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface. Knead in the chopped rosemary and minced garlic until evenly distributed and the dough is smooth and elastic (about 10-15 minutes).
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Preheat your oven or prepare your outdoor fire for the peka. The ideal temperature is around 200-220°C (400-425°F).
- 6
Punch down the risen dough and shape it into a round loaf. Place it on a greased baking tray or directly onto the base of the peka dish.
- 7
Cover the dough with the peka lid. Place hot embers or coals on top of the lid and around the base.
- 8
Bake for 40-50 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped.
- 9
Carefully remove the bread from the peka and let it cool on a wire rack.
