Pecorino Fresco and rosemary flatbreads

Pecorino Fresco and rosemary flatbreads

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat

Ingredients

Serves 2
250
g Alnatura wheat flour type 405 (pastry flour)
160
ml water
10
g fresh yeast (1/4 cube)
2
g Alnatura sea salt
1
tbsp Alnatura olive oil
150
g Pecorino Fresco cheese
1
small bunch fresh rosemary

Knead the flour, water, yeast, salt and olive oil to a dough and leave to rise for about 30 minutes.

Form the dough into thin flatbreads and top with Pecorino Fresco and fresh rosemary.

Put the flatbreads on a lined baking sheet and bake on the bottom shelf of the oven at 180 °C bottom heat for about 15 minutes until golden-brown.

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