Mix 200g flour with 50ml olive oil and knead on the worktop. Slowly add a little cold water until a smooth batter is formed. Shape the dough into a ball, wrap in cling film and place in the fridge for 1 hour.
Then knead the dough vigorously and shape it into two balls of the same size. Let the dough rest a little (approx. 5-10 minutes) and then roll out one of the balls into the thinnest, round surface possible.
Preheat the oven to 250 degrees. Brush a round baking pan (preferably a tart pan; a springform pan or round casserole dish also works) with a little olive oil and carefully line it with the rolled-out dough.
Dice the sheep cheese and spread it on the dough. Roll out the second ball of dough and place on top. Press the edges of the dough down a little and press a few indentations into the dough with your thumb, then coat with olive oil.
Sprinkle with salt and fresh rosemary (shouldn`t be more than half a teaspoon of salt, because the cheese is already salty!)
Bake in the middle of the hot oven for about 8-10 minutes, until the flatbread has a nice brown color.
Take out, cut into pieces, serve!
It`s really very easy, little work and totally delicious! You can certainly vary it well.
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