The small olive oil and rosemary pancakes are superb to accompany your summer salads! I also like to use them to spread my favourite spreads. Rosemary comes from the garden and delicately perfumes the cakes. It’s a super simple and quick idea to prepare. I use semi-white flour which is less refined than white flour. You can also add a little quinoa flour for example to bring a little more protein to Vegan patties. It is a “classic” recipe that is very easily transformable and adaptable to all your ideas and desires !
As soon as you take them out of the oven, you can add a drizzle of olive oil and a pinch of sea salt. These small olive oil and rosemary cakes are also delicious to eat as is. Provence invites itself to the table, all that is missing is the sun and a good black olive tapenade.
Small cakes in olive oil to accompany your salads or simply to enjoy as an aperitif with your favourite spreads.
- 250g white flour
- 160ml of water
- 10g fresh yeast
- 2g salt
- 1 tsp olive oil
- 1 bunch of rosemary
- In the robot’s bowl, combine flour, water, yeast, salt and olive oil until a dough is obtained. Cover the bowl with a cloth and let it grow for 30 minutes.
- Form small round patties and arrange a few drops of olive oil and a few sprigs of fresh rosemary on top.
- Arrange the patties on a baking sheet lined with parchment paper and bake at 180° C for 15min. The patties should be just gilded on the edges.
To be tasted at the aperitif with all your favorite spreads & cheeses!
- Category: starter
- Cuisine: europe
- Calories: 100% homemade with love
Keywords: rosemary bread, olive oil bread, bread and salad