Prepare a steam for the rosemary bread. To do this, dissolve yeast and sugar in lukewarm water.
Mix flour and salt. Add the dampfl and knead everything together into a smooth dough. Cover the dough with a cloth and let it rise in a warm place for about 1 hour.
In the meantime, wash rosemary and shake dry. Pluck the needles from the branches and finely chop with a knife. About 1 tablespoonful.
Then press the dough on a floured surface with your hands to form a patty. Place this in a baking pan (greased and floured or lined with baking paper) and press in well. Prick the surface a few times with a fork, drizzle with enough oil and sprinkle with rosemary.
Cover the dough once again and let it rise in a warm place.
In the meantime, preheat the oven to 220 °C.
Bake the rosemary bread for about 25 minutes. Let it cool down a bit and enjoy it right away!
Preparation Tip:
This amount of dough is enough for an ackform of about 24cm diameter.
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