Rosemary wedges

Ingredients for 1 servings:

• 125 g wheat flour (type 550)
• 21 g yeast, fresh
• 1 tsp sugar
• 100 ml water, lukewarm
• 2 tsp rosemary, dried
• 125 g wheat flour (wholemeal)
• 1 tsp salt
• 7 tbsp olive oil
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Put the wheat flour in a bowl. Make a well in the center. Crumble in the yeast. Add the sugar and a little of the water. Mix gently with a fork and let rise for about 10 minutes. Meanwhile, rub the rosemary between your fingers. Add the rosemary, whole wheat flour, salt, oil, and remaining water to the pre-dough. Knead everything well into a smooth dough, cover, and let rise until it has visibly increased in size. Knead the dough briefly again on a floured work surface. Roll out in several portions about 1 cm thick and let rest for 5 minutes. Cut out squares (7 cm x 7 cm) from the dough and cut them in half diagonally. Place them on a baking sheet lined with baking paper, cover, and let rise for 5 minutes. Bake in a preheated oven at 200°C for about 10 minutes.