A generously olive-oiled French-style bread given a leaf or wheat-ear appearance with decorative slashes on top. Served alongside meze and wine tables with its thin, crisp texture, it is torn by hand to eat.
Dissolve the fresh yeast in warm water, then knead with flour, olive oil, and salt until you get a soft and elastic dough.
Transfer the dough to a greased bowl and cover; let it rest in a warm place for about 45 minutes until doubled in volume.
Roll the dough out into a flat sheet, make cuts with a knife like branching leaf veins, and gently widen them with your hands.
Place olives and rosemary on top, drizzle with olive oil, and bake in a preheated oven until the edges turn golden.
Important: Make the slashes while the dough is rolled out very thin and open them gently by hand, otherwise the cuts may close up while baking. Allergen: contains wheat (gluten).
If you place thin olive slices or roasted garlic between the cuts, you'll notice an extra difference in flavor with every bite.
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