Total time: 2hr 20m
Preparation Time: 20m

For 600 g

Nutritional Information

Contains 394 Kcal, 10g Protein, 56g Carbohydrates, 13g Fat


  • Dough
  • 500 g half-white flour
  • 2 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 3 tbsp olive oil
  • Oil mixture
  • 3 tbsp olive oil
  • 1 tbsp water
  • 0.5 tsp sea salt
  • 2 tbsp rosemary needles
  • Utensils
  • 1 baking tray, greased

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  • Dough

    Place the flour with all the other ingredients up to and including the oil in a bowl, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Shape the dough

    Transfer the dough to the prepared oven tray and, using your fingers, spread it into a rectangular shape (approx. 20 x 30 cm). Cover and leave to rest for 30 mins.
  • Oil mixture

    Mix the oil with the water and salt. Press your fingers over the surface of the dough, pour over the oil mixture and distribute with your fingers. Top with the rosemary.
  • Bake

    For approx. 30 mins. in the bottom half of an oven preheated to 200°C. Remove and allow to cool a little on a cooling rack, serve while still warm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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