Schiacciata Al Rosmarino – Bread Pancakes with Rosemary

Put the flour with the salt in a large enough bowl. Stir the yeast with the warm water and add to the flour form. Meanwhile, knead the dough heartily for about 5-10 minutes.

Press small holes in the dough with your fingers and press in pieces of butter. Continue to knead the dough until the butter is completely absorbed by the dough. Cover the dough with a dishcloth and let it rise in a warm place for about 1-2 hours.

Preheat the oven to 230 °C. Knead the dough again, then roll it out on a baking paper to a rectangle of about ½cm thickness. Brush the dough well out to the edges with olive oil and place on a baking sheet. Bake in the oven for 15 minutes. Remove and brush again with olive oil, season a tiny bit with salt and sprinkle with rosemary needles. Bake again in the oven for 5 minutes.

Remove and drizzle the remaining olive oil over the hot pancake (be sure to go out to the edges – the oil makes the pancake nice and crumbly!), sprinkle with a little pepper if desired.

Serve lukewarm or cooled with leaf salad or with cheese and dried meat. This pita also tastes great with a cold summer soup! If you like, you can also cut the pita into pieces and spread it with a paste (like for crostini), cover it with small tomatoes and thinly sliced vegetables as well as fine Parmesan shavings or anchovy fillets. The pita is simply broken into pieces.

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