Summary

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

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.