Summary

Ingredients

• 1 cube yeast
• 400 g flour, (type 550)
• 0.5 ½ cup water, lukewarm
• 1 pinch (s) salt
• 1 tablespoon rosemary, chopped
• 2 tablespoon olive oil

For covering:

• 200 g potato (s)
• 2 tablespoon olive oil
• 1 tablespoon rosemary, chopped
• 1 clove garlic
• salt
• Pepper from the grinder

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Instructions

1. Crumble the yeast in a bowl and dissolve it with water, mix with two tablespoons of flour and cover and let rise for 30 minutes.
2. Pile the rest of the flour on the work surface, make a well and pour the pre-dough into it, knead with a pinch of salt, the oil, the rosemary needle and the remaining water to form a smooth dough. Put the dough in a bowl and let it rise in a warm place for at least an hour until the dough has doubled in volume.
3. Then knead the dough well on a floured work surface. Shape the dough into 12 balls and flatten them a little. Peel the potatoes and slice them thinly. Spread the potato slices on the rolls and press them down, brush with oil and sprinkle with rosemary. Season with salt and pepper.
4. Preheat the oven to 225 °. Place the rosemary potato rolls on a baking tray with baking paper and bake in the oven for 15 minutes.