• 225 g flour
• 1/2 cube of yeast (21 g)
• 150 ml warm water
• 1/2 teaspoon salt
• 10 tablespoons of olive oil
• 1 bunch of rosemary
• Coarse salt for sprinkling
• Flour for working with
• 1 sheet of baking parchment



1. Sift the flour into a bowl, press in a depression, add the warm water and 2 tablespoons of olive oil. Sprinkle in the yeast and add half a teaspoon of salt. Knead everything into a smooth dough. Cover with a cloth and leave in a warm place until its volume has doubled - about 30 minutes.

2. Preheat the oven to 200°C, upper and lower heat. Knead the dough and roll it out to about the size of the baking sheet. Lay a sheet of parchment paper on the baking sheet and brush it with 2 tablespoons of oil. Place the dough on it and press holes in the dough with your fingertips. Sprinkle the rosemary over it, sprinkle with salt and pour the remaining olive oil over it.

3. Before baking, allow it to rest another 20 minutes, then put it in the oven and bake for 15-20 minutes until golden yellow.