Summary

Ingredients

For the dough:

• 450 g wheat flour, type 550
• 2 tablespoon dry yeast
• 1 teaspoon sea salt, fine
• 1 tablespoon thyme, chopped
• 1 tablespoon rosemary, chopped
• 250 ml water, warm
• 4 tablespoon olive oil
• 3 tablespoon olives, finely chopped, black and / or green

Moreover:

• some olive oil
• 1 tablespoon sea salt, coarse-grained
• 2 sprigs rosemary

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Instructions

1. Sift the flour into a large bowl, add the yeast and sea salt and stir in. Add the chopped herbs, chopped olives, olive oil and warm water and use a wooden spoon or dough hook of the electric mixer to make a soft dough.
2. Then knead the dough by hand on a lightly floured baking board for 10 minutes until it is elastic. Brush a mixing bowl with a little olive oil, add the dough and cover with a damp kitchen towel or cling film. Let the dough rise in a warm place for at least 1 hour until it has roughly doubled in volume. Beat the dough two or three times over your hands and divide into four portions.
3. Roll out these portions into oval cakes about 1 cm thick and place on oiled baking sheets. Cover with cling film previously brushed with oil and let rise for another 20 minutes. Meanwhile preheat the oven to 220 ° C.
4. Loosen the rosemary needles from the twigs and stick them into the flatbreads, sprinkle the flatbreads generously with coarse-grain sea salt and drizzle with a little olive oil.
5. Bake in the oven for 15-20 minutes. Then wrap it in a dry kitchen towel and let it cool down. By the way, it is also easy to transport.
6. Tastes great with antipasti or can be dipped in olive oil.