For 12 pieces
- 500 g Dinkelmehl (Type 630)
- 21 g fresh yeast
- 3 sprigs of rosemary
- 6 tbsp olive oil
- 1 heaped tsp salt
- 350 g Cocktailtomaten
- 125 grams of black olives
- sea-salt
- pepper from the grinder
- spelled flour for processing
ANOTHER RECIPE WITH TOMATOES
Also try:
- Stuffed grilled tomatoes
1 . Put flour in a bowl. To press a hollow in the middle. Crush the yeast and add it. Mix with 300 ml lukewarm water and some flour from the edge. Cover the bowl with a cloth and let the dough rise in a warm place for about 15 minutes.
2. Pick off the rosemary needles. Finely chop 1 tbsp. Add 2 tablespoons of oil and salt to the pre-dough and knead vigorously. Shape dough into a smooth, soft ball. Cover and leave in bowl for a further 45 minutes or until dough has doubled in size.
3. Cover two trays with baking paper. Knead the dough briefly, divide into 12 portions. Shape each portion into a small round flatbread and place on a baking sheet. Cover with a kitchen towel and leave to rise for another 15 minutes. Preheat the oven to 200 degrees (180 degrees for a fan oven).
4 . wash tomatoes. Make small indentations in the flat cakes with your fingers. Scatter the tomatoes and olives in it and press down a little. Drizzle everything with the remaining olive oil. Sprinkle with salt, pepper and the remaining rosemary. Bake in the oven for about 20 minutes until crispy.
220 kcal fat per piece: 7 g / preparation time: approx. 50 minutes (without standing times)
