A spelt bread with olives and rosemary, the perfect starter for a dinner party with friends! Let's do it?

Ingredients:
500g spelt flour
400ml water
1 sachet baker's yeast
1 dessert salt
1 tablespoon brown sugar
1 tablespoon rosemary
100g olives
Maltês olive oil to taste

Method:
1. Start by mixing the flour, salt, sugar, rosemary and yeast. Add the 400ml water and stir until the mixture is smooth. Add a dash of Maltês Olive Oil, stir again, then cover and place in the fridge overnight.
2. Coat the bottom of a dish with olive oil. Remove the dough from the cold, add the olives, wet your hands with olive oil and form a ball with the dough and transfer to the platter. Leave to rest for 2-4 hours in the dish until doubled in size, add a drizzle of olive oil on top and bake at 210º for 30-35 minutes!

Ingredients:
1 jar of chickpeas (400g)
1 red pepper
1/4 pineapple
50-60g feta cheese
150g cherry tomato
Lettuce q.b.
2-3 tbsp Maltês olive oil + 4/5 tbsp sauce
5g fresh basil
Salt, pepper and paprika

Method of preparation:
1. wash the chickpeas, and with the chopped peppers take them to a bowl and mix with the olive oil and spices. Place in the oven at 200° for 40 minutes.
2. While in the oven, chop the pineapple and tomato.
3. When the 40 minutes are up, let it sit for a while and then assemble your salad! I used the jars of chickpeas I had here at home (a good tip, it doesn't take up any space to take anywhere!), I put the crumbled feta, tomato and pineapple , then the chickpeas with the pepper and finally the lettuce!
4. For the olive oil and basil dressing, simply put 4 tablespoons of Maltês Olive Oil and 5g of fresh basil in a container and leave for a week unopened. Then just season your salad! 😋

You can also store in normal tupperware, or enjoy on the spot