- Number of people: 4
- Preparation time: 15 minutes
- Resting time: 1 hour
- Cooking time: 12 minutes
- Necessary accessories: rosette, stone
Ingredients
100 g flour
3 cl white wine
3 cl olive oil
½ teaspoon baking powder
¼ teaspoon fine salt
45 g dried tomatoes in olive oil
1 small sprig of rosemary
A few pinches of fleur de sel
Preparation of the dough
Finely chop the dried tomatoes and rosemary leaves.
Mix the flour with the yeast and salt in a bowl. Add the dried tomatoes.
Pour in the wine and olive oil and mix, working the dough as little as possible.
Roll into a ball, cover with cling film and chill for 1 hour.
Baking
Heat the Augoust outdoor oven to 190°C with the rosette and the stone.
Roll out the pastry very thinly, to a thickness of 1.5 mm.
Cut the pastry into small squares. Sprinkle with a little fleur de sel.
Place them on the stone and cook for 10 to 12 minutes.
Leave to cool on a rack. Serve with a little ricotta cheese (optional).