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Flatbread with dried tomatoes and olives

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Ingredients for 1 servings:

  • 2 tbsp rosemary, stripped needles
  • 450 g flour
  • ½ tsp salt
  • 20 g olive oil
  • 180 g water, lukewarm
  • 1 cube of yeast
  • 50 g tomatoes, dried in oil, chopped
  • 200 g olives, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Recipe for the Thermomix

Place the rosemary needles and 200g of flour in the mixing bowl and mix for 10 seconds on speed 8. Then add the remaining flour and the remaining ingredients (3 minutes/bread setting). With oiled hands, shape the dough into two flatbreads and place them on a baking sheet. Score the flatbreads into diamond shapes and let them rise slightly. Brush with oil and bake in a preheated oven at 180°C for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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