Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 225 g wheat flour, type 550
- 225 g wholemeal spelled flour
- 1 teaspoon sugar
- 1 pinch (s) salt
- 350 ml buttermilk
- 50 g tomato (s), dried
- 50 g parmesan cheese, rated
- 1 sprig rosemary, fresh
- 1 teaspoon baking soda
Print Recipe
Pin Recipe Instructions
- Mix 225 g of wheat flour, 225g of wholemeal spelled flour, 1 teaspoon of sugar and a pinch of salt and then add 350 ml of buttermilk and knead a smooth dough. Then knead 50 g dried tomatoes and 50 g Parmesan or Pecorino cheese with a few chopped fresh rosemary needles.
- Let rest for 15 minutes then knead 1 teaspoon of baking soda into the dough. Before doing this, preheat an ovenproof casserole with a lid to 220 ° C. Dust the hot pot with flour and place the batter in the pot. Press a sprig of rosemary lengthways into the top of the dough. Immediately put the pot closed with the lid in the oven heated to 220 ° C and bake closed for 30 minutes.
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