Rosemary and garlic flatbread

Ingredients for 4 servings:

• 30 g fresh yeast
• 600 g wheat flour type 550
• 200 ml water, lukewarm
• 8 tbsp olive oil
• 2 garlic cloves, squeezed
• 2 sprigs rosemary
• 1 ½ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Focaccia style

Mix the yeast with about 200 ml of lukewarm water. Mix the flour with 1 teaspoon of salt in a bowl. Add the dissolved yeast to the flour with 4 tablespoons of olive oil and knead everything with a dough hook or in a food processor until you have a smooth dough. Add more flour or water if necessary. Cover and let rise in a warm place for about 45 minutes. After the rising time, lightly knead the yeast dough on a floured work surface. Roll out into a flatbread (about 1.5 cm thick) and place on a baking sheet lined with baking paper. Cover and let rise for another 15 minutes. Preheat the oven to 220 °C (top and bottom heat). Place a bowl of water at the bottom of the oven. Wash the rosemary, pick off the leaves, and chop them finely. Mix about 1/4 – 1/2 teaspoon of salt with 4 tablespoons of olive oil, the rosemary, and the garlic. Drizzle over the flatbread. Bake for about 20 minutes. After baking, let it cool and cut into pieces.