Description

Ingredients

• 🌾 400 g (3 1/4 cups) all-purpose flour gluten Original: 🌾 400 g (3 1/4 cups) all-purpose flour
• 💧 300 ml (1 1/4 cups) warm water Original: 💧 300 ml (1 1/4 cups) warm water
• 🧂 1 1/2 tsp salt Original: 🧂 1 1/2 tsp salt
• 🥄 1 tsp sugar Original: 🥄 1 tsp sugar
• 🍞 2 tsp instant yeast Original: 🍞 2 tsp instant yeast
• 🫒 3 tbsp olive oil (plus more for topping) Original: 🫒 3 tbsp olive oil (plus more for topping)
• 🌿 1 tbsp fresh rosemary (or 1 tsp dried) Original: 🌿 1 tbsp fresh rosemary (or 1 tsp dried)
• 🧄 Optional: 1 garlic clove, sliced thin Original: 🧄 Optional: 1 garlic clove, sliced thin

Preparation

• In a bowl, mix 🌾 flour, 🧂 salt, 🥄 sugar, and 🍞 yeast.
• Add 💧 warm water and stir into a sticky dough. Add 🫒 1 tbsp oil.
• Cover and let rise for 1 hour, until doubled.
• Oil a baking pan generously. Pour in dough and press it out gently.
• Let rest 30 min. Preheat oven to 220°C (430°F).
• Dimple the dough with fingers. Drizzle with 🫒 oil, sprinkle with 🌿 rosemary and 🧄 garlic.
• Bake for 20–25 min until golden and bubbling.
• Let cool slightly before slicing. Eat while warm.

Total Time

Nutritional Value

Advice

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