Summary

Ingredients

• 21 g yeast, fresh
• 250 g wheat flour, (type 550)
• 7 tablespoon olive oil, cold-pressed
• 1 teaspoon sea salt, coarse
• 7 stalks rosemary, fresh, alternatively dried
• 150 ml water, lukewarm
• 0.5 teaspoon ½ salt

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Instructions

1. Wash the rosemary, pat dry, pluck the needles and finely chop.
2. Dissolve the yeast in the lukewarm water. Knead the flour, salt, half of the rosemary, 2 tablespoons of oil and the dissolved yeast with the dough hook of the hand mixer to form a smooth dough. Cover the dough in an oven heated to 50 ° C (switch off the oven when the temperature is reached) for approx. 30 minutes.
3. Knead the dough again on baking paper and roll it out to a size of 20-30 cm with a rolling pin. Make hollows in the dough with a wooden spoon and leave to rise, also covered, for 15 minutes.
4. Drizzle the bread with 3 tablespoons of oil, sprinkle 1 teaspoon of coarse sea salt and the rest of the rosemary.
5. In the preheated oven:
6. 225 ° C electric stove top and bottom heat, 200 ° C convection, gas: level 4, bake for 15-20 minutes.
7. Take out and immediately drizzle with the remaining 2 tablespoons of oil.
8. Allow to cool on a wire rack, tastes best fresh.