Tuscan flatbread with wholemeal flour

• 250 gr. wholemeal flour
• 100 ml. milk
• 15 gr. pressed yeast
• 2 pinches maldon salt
• 1 tbsp. olive oil
• 1 sprig fresh rosemary

1. Gently warm the milk until it is tepid.
2. Break the yeast and stir until it dissolves.
3. Put the flour into a bowl.
4. Make a hole in the middle and add the milk and dissolved yeast.
5. Add a pinch of salt, mix and make a ball with your hands, cover and leave for 30 minutes to rise
6. Knead the dough and put on a lightly-greased sheet of foil or greaseproof paper on the oven tray.
7. Extend with your hands and then make a few holes with your fingers.
8. Put the rosemary leaves in those little holes and then brush with oil.
9. Leave for another 15 minutes.
10. Pre-heat the oven to 180 degrees and bake for 15 minutes.
11. When it is ready, take out, add some salt and serve warm.

wholemeal flour, milk, pressed yeast, salt, olive oil, rosemary

Taken from cookpad.com/us/recipes/296343-tuscan-flatbread-with-wholemeal-flour (may not work)