Usuba
Yeast-free focaccia with rosemary
Crispy flatbread with aromatic rosemary and olive oil. Made without yeast — the dough is mixed simply and quickly. Perfect as an appetizer or base for sandwiches.
- Total
- 60 min
- Standard serving
- 196.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Wash the rosemary, chop it finely or crush it in a mortar. Pour in 1.5–2 tablespoons of olive oil and set aside for a while to infuse.
- 2
Step 2
Sift the flour into a bowl. Pour in the water and 1 tablespoon of olive oil. Knead the dough until smooth.
Wrap the dough in plastic wrap and let it rest for 20–30 minutes.
- 3
Step 3
Divide the rested dough into two parts. Roll each one into a thin flatbread.
Sprinkle with coarse salt, make shallow cuts with your finger or fork, and drizzle with rosemary-flavored olive oil.
If desired, place thinly sliced mozzarella and sun-dried tomatoes on the flatbread.
Bake in a preheated oven at 220°C for 12–15 minutes until golden brown.
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