Flatbread with Sun-dried Tomatoes and Olives
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon rosemary, stripped needles
- 450 g flour
- 0.5 teaspoon ½ salt
- 20 g olive oil
- 180 g water, lukewarm
- 1 cube yeast
- 50 g tomato (s), dried in oil, chopped
- 200 g olives, chopped
Print Recipe
Pin Recipe Instructions
- Put the rosemary needles and 200 g of flour in the mixing bowl and allow 10 sec. Chop on level 8. Then add the remaining flour and the remaining ingredients (3 min / bread setting).
- Shape the dough into two flat cakes with oiled hands and place on the baking sheet. Score the cakes in a diamond shape and let rise a little. Then brush with oil and bake in a preheated oven at 180 degrees for 30 minutes.
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