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
Rosemary Corners
Rosemary Corners

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in a preheated oven at 200 ° C for about 10 minutes.

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