The Rosemary Flatbreads are delicious and, moreover, they are very easy to prepare. With only 2 grams of yeast and 10 hours of rising, which may seem like a lot, but if you prepare them in the morning, they are ready by evening, you’ll get soft flatbreads, with lots of holes, slightly salty and nice and greasy, which makes them very tasty. They can replace bread or be eaten as a snack, and one bite leads to another.

Other leavened recipes

Difficulty: Easy
Cost: Affordable
Rest time: 10 Hours
Preparation time: 1 Hour
Portions: 4
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All seasons

332.21 Kcal

calories per serving

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Energy 332.21 (Kcal)
Carbohydrates 54.85 (g) of which sugars 1.87 (g)
Proteins 9.17 (g)
Fat 10.33 (g) of which saturated 1.46 (g)of which unsaturated 0.35 (g)
Fibers 1.24 (g)
Sodium 1,458.93 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/2 cups all-purpose flour (soft wheat)
3/4 cup semolina flour (re-milled durum wheat)
7/8 cup water
2/5 tsp fresh yeast
1 tsp acacia honey
2 tsp rosemary
2 3/4 tbsp extra virgin olive oil
2 3/4 tsp fine salt

Tools

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Kitchen scale
Bowl
Metal scraper
Baking tray

Steps

Mix the two flours in a bowl. Dissolve the yeast in room temperature water along with the honey and mix. Pour into the bowl gradually, mixing with a wooden spoon and adding more liquid as it is absorbed. Dissolve 1 1/2 tsp of salt in 4 tsp of oil and add to the dough. Blend and turn the dough onto the work surface and form a dough ball, cover with the bowl and let it rest for 15 minutes.
Pick up the dough ball, spread it out, fold it twice, turn it, fold it again and cover again with the bowl. After another 15 minutes, repeat the folds and let it rest for another 15 minutes, then repeat again. In total, do the folds and let it rest 3 times. The fourth time, spread it out, distribute the chopped rosemary, fold and shape into a smooth dough ball. Let it rest for 15 minutes covered with a bowl.
After the resting time, divide the dough ball into 4 parts, form small dough balls and place them on a tray sprinkled with semolina. Cover with a cloth and let rest in the turned-off oven, I prepare at 8 AM and bake at 7 PM.
Preheat the static oven to 392 degrees Fahrenheit
Place the dough balls on the oiled tray, spread each flatbread out, making holes with your fingertips. Fill the holes with the remaining oil and salt with the remaining salt. Bake at middle height and cook for 15 minutes, and once golden, turn off and serve warm.