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
Flatbread with Sun-dried Tomatoes and Olives
Flatbread with Sun-dried Tomatoes and Olives

Instructions

  1. 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).
  2. 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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