- For the dough
- 400 grams Pastry flour
- ½ teaspoon Salt
- ½ cube Yeast
- 50 milliliters Olive oil
- 100 grams chopped Walnuts
- 1 tablespoon freshly chopped Rosemary
- 1 tablespoon freshly chopped Sage
- 2 tablespoons Olive oil
Combine the yeast with 200 ml (approximately 1 cup) of warm water. Combine the flour and salt in a large bowl. Stir in the dissolved yeast and olive oil and mix with the dough hook attachment of a hand mixer until a smooth dough is formed. Cover and let rise in a warm place for about 45 minutes.
Transfer the dough to a floured surface and knead in the chopped walnuts, rosemary and sage. Roll the dough into a large circular shape about 30 cm (approximately 12 inches) in diameter and place on a well-greased baking sheet. Lightly press with fingertips to form small divets and drizzle with olive oil. Cover and let rise for about 15 minutes, then bake in an oven preheated to 200°C (approximately 400°F) for 25 minutes, until golden brown.