Jean Franck – Marc Millet, Brocard Sancerre

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the warm water and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

Mix Dry Ingredients

Once the yeast is activated, add the olive oil to the yeast mixture and stir to combine.

Combine Wet Ingredients

Make a well in the center of the flour mixture and pour in the yeast mixture. Stir with a wooden spoon until the dough begins to come together.

Form the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.

Knead the Dough

Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

First Rise

Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat up.

Preheat Oven

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it into a disk about 1/4 inch thick.

Shape the Pita

Place the disks on the hot baking stone or sheet and bake for about 5-7 minutes until they puff up and are lightly golden.

Bake the Pita

Remove the pita from the oven and wrap them in a clean kitchen towel to keep them warm and soft.

Cool the Pita

All-purpose flour

Active dry yeast

Salt

Sugar

Warm water

Olive oil