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🍽️ Flatbread and stick bread with vegetables

418 kcal · 30 min · 4 servings

Ingredients

• 1 kg flour (e.g. Wiener Griessler)
• 42 g yeast (1 cube)
• 2 tsp salt
• 8 tbsp olive oil
• olives (black and green, pitted)
• pine nuts
• 250 g cherry tomatoes
• rosemary sprig
• sage leaf
• thyme leaves
• dried tomatoes (drained and cut into strips)
• 2 garlic cloves (sliced)
• salt
• pepper (from the mill)
• olive oil

Instructions

1. 1. Dissolve the yeast in 500 milliliters of lukewarm water.
2. 2. Knead the flour and olive oil with the yeast water mixture into a smooth dough.
3. 3. Let the dough rise covered in a warm place without drafts for about 60 minutes.
4. 4. Preheat the oven to 240 degrees Celsius with fan setting.
5. 5. Dust the work surface with flour.
6. 6. Divide the dough into four equal pieces.
7. 7. Roll out two of the dough pieces into flat rounds.
8. 8. Brush one flatbread with two to three tablespoons of oil.
9. 9. Season the flatbread with salt and pepper.
10. 10. Sprinkle the flatbread generously with olives and rosemary.
11. 11. Brush the second flatbread with two to three tablespoons of olive oil.
12. 12. Season this flatbread as well with salt and pepper.
13. 13. Top the flatbread with halved cherry tomatoes and garlic slices.
14. 14. Sprinkle the flatbread with pine nuts and sage leaves.
15. 15. Place both flatbreads onto separate pizza pans.
16. 16. Bake the flatbreads in the hot oven for 15 to 20 minutes.
17. 17. Roll out the remaining dough into long rectangles.
18. 18. Dust the rectangles with flour.
19. 19. Roll the rectangles spirally along the length.
20. 20. Brush the spirals with oil.
21. 21. Top the spirals with dried tomatoes, thyme, salt, pepper, and rosemary.
22. 22. Bake the spirals in the hot oven for 20 minutes.

Nutrition per serving

• kcal: 418
• Protein: 13 g · Fett/Fat: 13 g · Carbs: 66 g