Tuscan flatbread with wholemeal flour – a delicious recipe with wholemeal flour, milk, pressed yeast, salt, olive oil, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Gently warm the milk until it is tepid.
2
Break the yeast and stir until it dissolves.
3
Put the flour into a bowl.
4
Make a hole in the middle and add the milk and dissolved yeast.
5
Add a pinch of salt, mix and make a ball with your hands, cover and leave for 30 minutes to rise
6
Knead the dough and put on a lightly-greased sheet of foil or greaseproof paper on the oven tray.
7
Extend with your hands and then make a few holes with your fingers.
8
Put the rosemary leaves in those little holes and then brush with oil.
9
Leave for another 15 minutes.
10
Pre-heat the oven to 180 degrees and bake for 15 minutes.
11
When it is ready, take out, add some salt and serve warm.
278
kcal
Calories
5
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 250 gr. wholemeal flour, 100 ml. milk, 15 gr. pressed yeast, 2 pinches maldon salt, and more.
Yes, Tuscan flatbread with wholemeal flour falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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