Summary

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

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Instructions

1. 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.
2. 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.