Flatbread with Loquats and Rosemary

To prepare the flatbread with loquats and rosemary, start with the oil infusion. Pluck the rosemary needles 1 and place them in a container with the oil 2. Mix and let it infuse for 8-10 hours 3.

After the time has passed, prepare the dough. In a small pitcher, pour the brewer's yeast 4 and dissolve it with a fork 5. In a bowl, pour the whole wheat flour and 1/4 cup of sugar 6,

then gradually add the water in which you dissolved the yeast, while mixing with a wooden spoon 7. When you have added about half of the water, add the salt 8 and continue working the mixture 9.

As soon as you obtain a homogeneous mixture, transfer it onto the work surface 10 and knead it for about ten minutes, until it becomes smooth 11. Place the dough in a large bowl and cover it with a damp cloth 12,

let it rise for a couple of hours or until it has doubled in size 13. Once the dough is ready, wash the loquats, dry them, and remove the pits inside 14. Cut into wedges 15

and finally strain the oil 16. Now that you have everything ready, retrieve the leavened dough. Divide it in half with a bench scraper 17 and roll out the two dough pieces with a rolling pin on a lightly floured surface, creating rectangles about 1/8 inch thick 18.

In a well-oiled rectangular baking tray, place the first layer 19, add about 2/3 of the loquat wedges 20, and sprinkle with 1/4 cup of sugar 21

and about half of the rosemary oil 22. Cover with the second dough layer 23 and seal well with your fingertips 24.

Arrange the remaining part of the fruit on the surface 25, sprinkle with another 1/4 cup of sugar 26, and the remaining rosemary oil 27.

The flatbread with loquats and rosemary is ready 28 to bake in a static oven, preheated to 355°F, for about 40 minutes 29. Once ready, serve it warm with honey or goat cheese of your choice 30.