Savory creamcheese bars

Ingredients dough:

  • 500 grams of all purpose flour
  • 7 grams of dried yeast
  • 75 ml of neolea olive oil
  • 250 ml of water (lukewarm)
  • 2 tsp salt
  • 1 tablespoons of za’atar spices 

Ingredients spread:

  • 100 grams of natural creamcheese
  • 1 teaspoon of beet powder 
  • half a teaspoon of salt
  • 2 tablespoons of Neolea olive oil

Ingredients crumble:

  • 20 grams of crackers of choice 
  • 2 tablespoons of Neolea olive oil 
  • Optional: roasted pieces of cashew

Instructions:

  1. Sieve the flour. Mix the flour and the yeast in a bowl and add of the olive oil for cooking, lukewarm water and salt and knead into a smooth dough. Add a little more water if the dough is too dry. If it remains too sticky, add extra flour. Knead in the tomatoes and olives and turn it into a ball. Place this in a well oiled boil and put the boil in a neutral place covered with a damp tea towel.
  2. Roll the dough with a rolling pin to a 1 cm thick piece. Grease a baking sheet with 1 tbsp of oil and place the dough on it. Make little holes in the dough with your fingers and sprinkle with the rosemary and some extra salt.  Cover the dough for 30 minutes again.
  3. Preheat the oven to 200 degrees Celsius  and bake the focaccia for 20 minutes.
  4. Let cool to room temperature.
  5. In a bowl mix the all the spread ingredients together until it’s well combined. 
  6. Spread this mixture all over the bread.
  7. In a food processor combine the crackers and oil and pulse until it forms a crumble. Divide this over the creamcheese layer and optional the cashews. 

 


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