Rosemary bread

Ingredients for 2 servings:

• 500 g flour (wheat flour)
• 350 ml water, lukewarm
• 25 g yeast
• 2 tbsp semolina (durum wheat semolina)
• 1 tsp honey
• 75 g oil (olive)
• 50 g raisins
• 1 tsp sea salt
• 3 sprigs rosemary, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the yeast with the honey, a little flour, and 1 tablespoon of lukewarm water and let stand until foamy. Pluck the rosemary stalks from the branches, finely chop, and set aside 1/3 of them. Heat the oil in a pan, add the remaining rosemary, and fry over medium heat. Then pour the oil through a sieve. Knead the flour, durum wheat semolina, yeast, oil, salt, and lukewarm water into a dough. Cover the dough and let it rise in a warm place for 1 hour. Then knead the dough again well and mix in the remaining rosemary sprigs and raisins. Form two loaves and let them rise for another 15 minutes. Score the tops of the loaves in a diamond shape, brush with olive oil, and bake at 200°C for 30 minutes. The dough can also be formed into 10-12 small rolls.