Servings: 8
Ingredients
For dough
- 350 g flour
- 1 arb.sh. dry yeast
- 300 ml lukewarm water
- ½ arb.sh. salt
- ½ arb.sh. sugar
- 1 spoon olive oil
Top
- 2 spoons chopped sun-dried tomatoes
- 4-5 chopped olives
- 1 arb.sh. coarse salt
- 30 ml olive oil
- rosemary leaves
Instructions
- In a food processor, mix all the ingredients for the dough. (You can, of course, mix with a spoon). Cover the bowl and place in a warm place for 1-1,5 hours to rise.
- When the dough has risen, place it in a baking tin lined with baking paper. For this amount of dough, I used a 28 cm pan with a removable handle.
- Spread the dough with your fingertips over the pan, add the chopped sundried tomatoes, olives and rosemary leaves. Knead well with your fingers and pour in olive oil and coarse salt. Place in a warm place for 15 minutes. Turn the oven on to heat to 180℃.
- Bake for 25-30 minutes at 180℃.
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