Total: 2 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 394 kcal
, Fat: 13 g
, Carbohydrate: 56 g
, Protein: 10 g


600 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500g half-white flour
2tsp salt
½cube yeast (approx. 20 g), crumbled
3 ½dl water
3tbsp olive oil

Oil mixture

3tbsp olive oil
1tbsp water
½tsp sea salt
2tbsp rosemary needles
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1 baking tray, greased

How it's done


Place the flour with all the other ingredients up to and including the oil in a bowl, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Shape the dough

Transfer the dough to the prepared oven tray and, using your fingers, spread it into a rectangular shape (approx. 20 x 30 cm). Cover and leave to rest for 30 mins.

Oil mixture

Mix the oil with the water and salt. Press your fingers over the surface of the dough, pour over the oil mixture and distribute with your fingers. Top with the rosemary.


For approx. 30 mins. in the bottom half of an oven preheated to 200°C. Remove and allow to cool a little on a cooling rack, serve while still warm.

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