Rosemary Corners
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g wheat flour (type 550)
- 21 g yeast, fresh
- 1 teaspoon sugar
- 100 ml water, lukewarm
- 2 teaspoons dried rosemary
- 125 g wheat flour (whole rain)
- 1 teaspoon salt
- 7 tablespoon olive oil
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Put the wheat flour in a bowl. Press an indentation in the middle. Crumble in the yeast. Add the sugar and some of the water. Mix carefully with a fork and let rise for about 10 minutes.
- In the meantime, grind the rosemary between your fingers. Add the rosemary, whole wheat flour, salt, oil and remaining water to the pre-dough. Knead everything well to form a smooth dough and cover and let rise until it has visibly enlarged.
- Knead the dough briefly again on a floured work surface. Roll out approx. 1 cm thinly in several portions and let rest for 5 minutes.
- Cut out squares (7 cm x 7 cm) from the dough and cut them in half diagonally. Place on a baking sheet lined with baking paper and cover and let rise for 5 minutes.
- Bake in a preheated oven at 200 ° C for about 10 minutes.
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