Rosemary Flatbread

0
Average: 0 (0 votes)
(0 votes)
Rosemary Flatbread
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
238
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories238 kcal(11 %)
Protein6 g(6 %)
Fat12.8 g(11 %)
Carbohydrates24 g(16 %)
Author of this recipe:

Ingredients

for
8
Ingredients
1 cube
fresh Yeast
130 milliliters
lukewarm Milk
260 grams
6 tablespoons
1 teaspoon
5 sprigs
50 grams
Coarse Sea salt
200 grams
150 grams
pickled Olives
Preparation

Kitchen utensils

1 Mixing bowl, 1 Hand mixer with dough hook, 1 Knife, 1 Brush, 1 Baking sheet

Preparation steps

1.

Dissolve yeast in a bowl with milk, then add flour, 4 tablespoons olive oil and 1 teaspoon of salt and knead into a smooth dough (use a dough hook on a hand mixer). Cover and let rise for 30 minutes in a warm place. Knead dough again and let rise for another 30 minutes.

2.

Divide dough into eight portions each 60 grams and roll into flat cakes each about 10-12 cm (approximately 4-5 inches) in diameter. Place flatbreads on a baking sheet lined with parchment paper and brush each with 1-2 tablespoons olive oil. Coarsely chop 1 sprig rosemary. Grate Parmesan cheese. Sprinkle each flatbread with rosemary and Parmesan. Sprinkle with coarse sea salt.

3.

Bake flatbreads in a preheated oven at 250°C (approximately 500°F) for 8-10 minutes. Remove from the oven, cover each flatbread with goat cheese and marinated olives, place on plates and serve garnished with remaining rosemary sprigs.