Flat bread with rosemary

  • Flat bread with rosemary


300 g of bread flour Molino Rossetto
20 g of brewery’s yeast
1 spoon of salt
1 spoon of sugar
3 spoons of olive oil
about 100 g of water
2 scions of fresh rosemary
1/2 clove of garlic


Mix salt with flour. Form a fountain and spill in the centre the yeast that has been dissolved in little lukewarm water and a spoon of sugar and add 2 spoons of oil. Spill water gradually and process energically all the ingredients until you’ll obtain a soft and flexible dough. Let the dough rest, in a repaired place, until the size will be doubled. Cut the garlic. Wash the rosemary and divide it into little flicks. When it has risen, lie it down delicately on a pan with oil. Create, with your fingers, some small cavities and put the garlic slices. Put the rosemary flicks and 2 spoons of oil. Let it cook in a hot oven at 200° for about 20-30 minutes. The flat bread must be soft and golden. Remove the garlic before you serve it.