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🍽️ Crunchy Rosemary Yeast Bread

793 kcal · 30 min · 4 servings

Ingredients

• 500 g wheat flour
• 1 cube yeast
• 250 ml lukewarm water
• salt
• 2 tsp dried, finely chopped rosemary
• 1 tsp coarser sea salt
• flour (for the work surface)
• oil (for the baking sheet)
• 1 egg yolk
• 1 tsp olive oil
• rosemary sprig

Instructions

1. 1. Dissolve the yeast in the water.
2. 2. Add flour, salt, and rosemary.
3. 3. Knead everything into a smooth dough.
4. 4. Punch the dough down vigorously.
5. 5. Let the dough rise in a warm place for about 1 hour.
6. 6. Knead the dough briefly again on a floured surface.
7. 7. Divide the dough into 3 equal pieces.
8. 8. Shape each piece into a ball.
9. 9. Flatten the balls into leaf-shaped flatbreads of approx. 18 to 20 cm in diameter.
10. 10. Cut leaf veins into the flatbreads as desired.
11. 11. Place the flatbreads on a greased baking sheet.
12. 12. Whisk the egg yolk with olive oil and 1 tablespoon of water.
13. 13. Brush the flatbreads with the egg yolk mixture.
14. 14. Sprinkle some sea salt over them.
15. 15. Let the flatbreads rise again for approx. 15 minutes.
16. 16. Preheat the oven to 220 degrees.
17. 17. Bake the flatbreads for 5 minutes in the preheated oven.
18. 18. Fill a cup with water.
19. 19. Open the oven door briefly.
20. 20. Pour the water in one go onto the oven floor.
21. 21. Close the oven door immediately.
22. 22. Continue baking the flatbreads for another approx. 10 minutes.
23. 23. Remove the flatbreads when they are lightly browned.
24. 24. Let the breads cool completely.
25. 25. Decorate the breads with fresh rosemary.

Nutrition per serving

• kcal: 793
• Protein: 24 g · Fett/Fat: 20 g · Carbs: 129 g