Rosemary Corners

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.