Crispy lemon pizza bread

Ingredients for 1 servings:

• 230 g spelt flour type 630
• ½ pack of dry yeast
• 135 ml water, lukewarm
• 3 tbsp olive oil
• 1 tsp thyme, dried
• 2 pinches of salt
• 16 lemon slices, organic, approx. 1 mm thick
• some sea salt or rock salt, coarse

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

very tasty in summer

Sift the flour and mix with the dry yeast. Add 1 tablespoon of olive oil, the warm water, half of the thyme, and 2 pinches of salt. Knead the dough into a dough. Let it rise in a warm place. Then knead the dough again and cut off 8 equal pieces. Shape each piece into a log with your hands and roll it out lengthwise on a floured surface. Brush the baking sheet with 2 tablespoons of olive oil and arrange the dough pieces on the baking sheet, not too densely. Sprinkle the pizza slices on the baking sheet with the remaining thyme, arrange the lemon slices on top, and season with a little coarse salt. Cover the pizza slices and let them rise for another 20 minutes. Then bake the lemon pizza slices on the bottom rack at 230 degrees Celsius for about 20-25 minutes.