1 tbs. yeast |
1 tbsp |
$8.79 per 4 ounces
|
$0.93 |
1/4 cup warm water (105 -115 F) |
1/4 cup |
n/a
|
|
2 tbs. sugar |
2 tbsp |
$1.44 per pound
|
$0.08 |
3/4 cup milk, room temp |
3/4 cup |
$3.49 per gallon
|
$0.16 |
2 tbs. extra virgin olive oil, divided |
2 tbsp |
$5.99 per 16 fluid ounces
|
$0.37 |
2-3 scallions, chopped |
2 1/2 scallions |
$1.09 per cup
|
$0.41 |
2 -3 cloves garlic, chopped |
2 1/2 garlic cloves |
$4.00 per pound
|
$0.07 |
6-8 Manzanilla or other olives, chopped |
7 olives |
n/a
|
|
1/2 tsp. dry oregano |
1/2 tsp |
$3.89 per 3/4 ounces
|
$0.09 |
1/2 tbs. salt (I use sea or seasoned salt) |
1/2 tbsp |
$2.91 per 16 ounces
|
$0.06 |
2 tbs. melted butter to brush tops |
2 tbsp |
$3.99 per 16 ounces
|
$0.25 |
1/2 tsp. fresh cracked pepper |
1/2 tsp |
$2.19 per pound
|
$0.01 |
Total Recipe |
$2.43 |