Summary

Ingredients

• 1 cube yeast
• liter ⅛ water, lukewarm
• 450 g flour, type 550
• 80 ml olive oil
• 80 ml white wine
• 3 tablespoon rosemary needles
• 1 teaspoon sea salt
• 2 tablespoon olive oil

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Instructions

1. Crumble 1/2 cube of yeast, dissolve in water. Cover and let rise for 10 minutes. Stir in 150 g flour, knead. Cover and let rise for 30 minutes.
2. Add wine and oil, add salt, remaining yeast and flour, knead. Put the batter in a lightly oiled bowl. Cover and let rise for 20 minutes.
3. Knead the dough. Roll out on a greased sheet. Cover with a cloth and let rise for 1 hour.
4. Preheat the oven to 200 degrees. Make small hollows in the dough. (Preferably with your knuckles). Pour oil, rosemary and salt over it. Bake on the second rack from the bottom for 15-20 minutes, at the beginning pour 1/8 l of hot water on the bottom of the oven.
5. If you have a bread maker, you can put all the ingredients in at once and knead a yeast dough on the Dough level. Then just put the dough on the baking tray, press the hollows in, add rosemary, salt and oil and bake. Tastes really good, best with a salad.