Rosemary Flatbread

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Rosemary Flatbread
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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
342
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie342 cal.(16 %)
Protein14 g(14 %)
Fat20 g(17 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.9 mg(16 %)
Vitamin K4.3 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate225 μg(75 %)
Pantothenic acid1 mg(17 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C0 mg(0 %)
Potassium220 mg(6 %)
Calcium292 mg(29 %)
Magnesium33 mg(11 %)
Iron1.7 mg(11 %)
Iodine11 μg(6 %)
Zinc2.2 mg(28 %)
Saturated fatty acids7.6 g
Uric acid85 mg
Cholesterol25 mg
Complete sugar1 g

Ingredients

for
8
Ingredients
1 cube fresh Yeast
130 milliliters lukewarm milk
260 grams Pastry flour
6 Tbsps olive oil
1 tsp salt
5 sprigs rosemary
50 grams Parmesan
Coarse Sea salt
200 grams French Goat cheese
150 grams pickled Olives
How healthy are the main ingredients?
Goat cheeseOliveolive oilParmesanrosemarysalt
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.