Summer Vegetable Bread ｜ Party Kitchen --Recipe transcription of Party Kitchen

Sift the strong flour and whole grain flour and mix the whole.
Put whole wheat flour, sugar and salt in a bowl and mix well.
Add dry yeast in the center, add lukewarm water to it, and mix with a spatula.
Add olive oil and mix further.

When it comes together, put it on a table and knead it for about 15 minutes until the dough becomes smooth.

Roll the dough into a bowl, put it in a bowl and wrap it. Perform primary fermentation in a warm place with a room temperature of 25 ° C or higher. (About 40 minutes)

When the dough swells 1.5 to 2 times, divide it into 8 equal parts, roll it back into the bowl, wrap it with a wet cloth, and let it rest for 15 to 20 minutes.

Place a parchment paper on the top plate and line up the thinly stretched dough. Wrap with a wet cloth and let it ferment for 20 minutes.

Cut the cherry tomatoes in half. Cut the zucchini into slices. Remove the seeds from the yellow paprika and slice it into thin slices, and cut the eggplant into appropriate sizes.

Apply olive oil to the dough, sprinkle with palmezan cheese and salt and pepper, and sprinkle the vegetables in a colorful way.

Bake in an oven preheated to 220 ° C for 15 minutes.