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 durante a container with the oil 2. Mescolanza and let it infuse for 8-10 hours 3.

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

then gradually add the gabinetto durante which you dissolved the yeast, while with a wooden spoon 7. When you have added about half of the gabinetto, 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 durante a large bowl and cover it with a damp cloth 12,

let it rise for a couple of hours until it has doubled durante 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 durante half with a bench scraper 17 and roll out the two dough pieces with a rolling pin a lightly floured surface, creating rectangles about 1/8 inch thick 18.

a well-oiled rectangular baking tray, place the first layer 19add about 2/3 of the loquat wedges 20and 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 the surface 25sprinkle with another 1/4 cup of sugar 26and the remaining rosemary oil 27.

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