Italian-style flatbread with dried tomatoes or olives

Ingredients for 1 servings:

• 500 g flour (white flour, possibly partially replaced with wholemeal spelt flour)
• 1 packet of yeast with 1 tsp. sugar or wheat sourdough
• 1 tsp salt
• 5 tbsp olive oil with garlic
• some rosemary, ground
• 6 tomatoes, dried, soaked in water for about 1 hour, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Make a bread dough from the first three ingredients and three tablespoons of olive oil with water (amount depending on the dough consistency). I used sourdough, so I didn’t give the exact amount of water. Let it rise in the oven at 50 degrees Celsius until doubled in size. Knead in the chopped, soaked tomatoes. Then shape into one or two flatbreads (or bake them flat in a round pan). Brush with rosemary and the remaining garlic oil. Bake for approximately 25-40 minutes at 200 degrees Celsius (times are a bit imprecise and also vary depending on the thickness of the flatbread; please check after 20 minutes and adjust if necessary).