Ladoto with rosemary and coarse salt


30g. fresh yeast
1 1/2 cup warm water
Half teaspoon salt
Half a teaspoon of sugar
1 teaspoon coarse salt
1 teaspoon rosemary
2 tablespoons olive oil
500 g. flour

In a bowl mix the yeast with the water, oil, sugar and fine salt. Pour in flour gradually, until a soft dough starts to come off our hands. Leave the dough to rest for half an hour and to rise in a warm place. Afterwards grease your hands and spread the dough with fingers in a greased square pan kitchen. Spread in the same manner, with the fingers at τhe pan’s surface and make dents in the dough.
Then spread some oil on the upper surface of the dough and sprinkle with coarse salt and rosemary.

Bake in the oven at 180 degrees until bread becomes golden brown and crispy.