Flatbread with Loquats and Rosemary

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PRESENTATION

It is neither sweet nor savory, the schiacciata is a leavened bread! Are you not good at riddles? Neither are we, but we're good at guessing how much you'll love the flatbread with loquats and rosemary! The dough is reminiscent of the famous Tuscan ciaccia with grapes. What makes this kind of sweet pizza special is its versatility: with the addition of cheese (like goat cheese) it will have a salty and savory contrast. With the addition of honey, the sweet side of this loquat-filled leavened bread will burst forth. And the rosemary? The aromatic note that couldn't be missed to make the flatbread fragrant and special. The texture is also unique: the flatbread with loquats and rosemary will be crisp on the surface and soft at the heart. In short, it's all worth trying!

Also try the easy and quick potato flatbread, a perfect idea for an aperitif!

INGREDIENTS

Loquat 1.5 lbs (700 g)
Whole grain flour 2 cups (250 g)
Water ½ cup (120 g)
Sugar ¾ cup (150 g)
Fresh brewer's yeast 1 tsp (5 g)
Extra virgin olive oil 2 tbsp (25 g)
Rosemary 1 sprig
Fine salt to taste
for garnish (optional and to taste)
Goat to taste
Wildflower honey to taste
Preparation

How to prepare 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.

Storage

It would be best to consume the flatbread with loquats and rosemary immediately. If needed, you can store it for a couple of days in a very cool place or in the refrigerator.

Tip

If you don't want to prepare the oil infusion, you can simply chop the rosemary needles and sprinkle them on both surfaces of your flatbread with loquats and rosemary.

For the translation of some texts, artificial intelligence tools may have been used.