Rosemary Flatbread

Rosemary Flatbread
30 min.


for 8 pieces
1 cube fresh Yeast
130 milliliters lukewarm Milk
260 grams Pastry flour
6 tablespoons Olive oil
1 teaspoon Salt
5 sprigs Rosemary
50 grams Parmesan
Coarse Sea salt
200 grams French Goat cheese
150 grams pickled Olives
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Kitchen utensils

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

Preparation steps

Step 1/3

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.

Step 2/3

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.

Step 3/3

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.