QUICK PIZZA-FLAVORED TOMATO AND OREGANO BRAIDS, easy and tasty, a recipe to make in little time, ideal for dinner, great as appetizers for parties or aperitifs.
I really liked them, and so did the little one at home, she had a snack with these pizza-flavored tomato and oregano braids, better than sweets, in this period when days pass from bed to couch.
Obviously, these bread braids were enjoyed by everyone, they’re tempting and I find them perfect for parties, they can be prepared in advance and frozen, and they are also very quick to make.
The pizza-flavored tomato and oregano braids are perfect if you’re looking for something tasty for dinner instead of the usual pizza, there’s no leavening so they don’t require resting, you knead and bake them right away.
They can be enriched with black olives, or capers, or you can stuff the braids inside before twisting them, they’ll be even more delicious, and if you don’t like tomatoes, you can always omit them.
A tasty, quick, and economical idea to make with ingredients we all usually have at home, and they’re also great as a bread substitute.
Follow me in the kitchen today, there are quick pizza-flavored tomato and oregano braids!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Energy 466.96 (Kcal)
- Carbohydrates 64.79 (g) of which sugars 2.84 (g)
- Proteins 15.81 (g)
- Fat 18.88 (g) of which saturated 1.75 (g)of which unsaturated 13.85 (g)
- Fibers 7.15 (g)
- Sodium 779.94 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/8 cup water
- 1 tbsp tomato sauce
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp dried oregano
- 15 almonds
- Half packet instant yeast for savory preparations
Preparation
Pour the flour into the food processor, add the baking powder, and mix, then add the oil and tomato sauce.
Add the yeast, oregano, and water and start kneading.
The dough shouldn’t be too soft, so if needed, add a little more flour.
Take the dough and place it on the work surface, then divide it into 5 or more pieces; each piece weighs approximately 2 oz
Roll them out to form batons as thick as a finger, about 12 inches.
Fold the batons in half and twist them together. Add an almond and close at the end by folding the dough underneath.
Brush with oil and sprinkle with more oregano if you prefer.
Bake in a preheated oven at 390°F fan-assisted for about 20 minutes, keep an eye on the oven.
Bon appétit
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