>>267773>oil-based breadThis anon said everything:
>>267780My own recipe is with leaven, 1.6kg of flour and then add equal parts of water and olive oil (about 0.3L of each) until the bread. Then an extra 200g of melted butter, and after leaving it rest for a few hours in the oven at around 40°C, I cook it at 160°C. For a delicious crusty layer, put a bowl of water in the oven. It will make the bread cook in water vapor, that's the secret to crusty bread.
The difference with those the other anon mentioned is that it's more like real bread, though those olive oil/semolina breads are delicious, but still something different. In a way, they're more like some kind of cake.
>dried vegetablesIt's just vegetables covered with olive oil and dried by a continuous exposition with the sun, or speed dried in an oven, mostly tomatoes and bell peppers. It's a huge work to do it, more than it seems, so it's usually better to buy them as is. They're common and pretty cheap in Italy, France and Greece, and other countries in North Africa. Well, same place those bread recipes come from.
They retain all the nutritive values and only lose all their water, some of it being replaced by oil which allows to keep them for a long time. They can be eaten as is as the oil makes them pretty soft, and can be kept for a long time as long as they are in an air-tight box.
>dried sausage and hamAgain something common around the Mediterraneo, it's just meat, most oftenly smoked, with a high fat and salt content. As long as it stays away from the sun, it can be kept for a long time as is, and again no need for cooking. It tends to be very hard, so you usually eat both ham and sausage by cutting thin slices of it.
Delicious when eaten on a toasted piece of the aformentioned bread, along with the aformentioned dried vegetables. Makes for a great no cooking/long term conservation meal.
