Rosemary Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,435 cal. | (68 %) | ||
| Protein | 41.48 g | (42 %) | ||
| Fat | 41.34 g | (36 %) | ||
| Carbohydrates | 235.24 g | (157 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.42 g | (5 %) |
| Vitamin A | 43.18 mg | (5,398 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 1.09 mg | (109 %) | ||
| Vitamin B₂ | 0.78 mg | (71 %) | ||
| Niacin | 9.16 mg | (76 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 45.47 μg | (15 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 1.52 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6.06 mg | (6 %) | ||
| Potassium | 1,040.08 mg | (26 %) | ||
| Calcium | 219.42 mg | (22 %) | ||
| Magnesium | 8.63 mg | (3 %) | ||
| Iron | 11.32 mg | (75 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 cube Yeast (42 g)
- 100 grams Tomatoes (canned, in oil)
- 800 grams Pastry flour
- 1 tsp salt
- 100 milliliters olive oil
- Pastry flour (for the work surface)
- coarse Sea salt
- 5 sprigs rosemary
Preparation steps
Mix the yeast with about 400 ml (approximately 14 ounces) of warm water. Dissolve the yeast completely. Drain the tomatoes and chop coarsely. Mix the flour, salt and tomatoes in a bowl. Add the dissolved yeast and 8 tablespoons olive oil to the flour mixture.
Knead with the dough hook of an electric hand mixer to a form a smooth dough. This will take a few minutes. The dough should have a soft, supple texture and should no longer stick to the edge of the bowl. If the dough is too soft add a little more flour, if it is too dry add a little more lukewarm water. Cover the dough with a kitchen towel and leave to rise in a warm, draft-free place for about 45 minutes.
Line two baking sheets with parchment paper.
Turn out the dough onto a floured surface and knead well again. Divide the dough into 8 pieces and roll each out into circles (1.5 cm, approximately 5/8 inch, thick). Place the dough circles on the lined baking sheets and re-cover with the kitchen towel. Let rise for 15 minutes in a warm place.
Preheat the oven to 220°C (approximately 425°F).
Press small hollows into the surface of each dough circle with your fingers and prick each several times with a fork. Brush with the remaining olive oil and sprinkle with sea salt. Rinse the rosemary, shake dry and pluck off of the stem. Sprinkle the rosemary over the dough and bake in the preheated oven for about 25 minutes.
