Flatbread with Chestnuts, Raisins and Rosemary

For the flatbread with chestnuts, raisins and rosemary, mix 2-3 tablespoons of flour with the yeast, sugar and about 300 ml of lukewarm water. Leave to swell for about 15 minutes.

Mix the remaining flour, chestnut flour and salt in another bowl. Add the yeast water and knead everything into a smooth, supple dough. If necessary, add a little more water or flour and knead until the dough separates from the edge of the bowl. Then let it rest, covered, in a warm place for about 1 hour.

Sprinkle the raisins with the Marsala and let them sit. Rinse the rosemary, shake dry, pluck the needles and chop. Dice the chestnuts. Mix the raisins, chestnuts, rosemary and cinnamon.

Cover the baking tray with baking paper. Divide the dough in half and flatten each into oval patties about 1 cm thick. Place on the baking sheet and let rest for about 30 minutes, covered with a kitchen towel.

Sprinkle the raisin-maroni mixture on the patties and press lightly into the dough with your fingers. Brush with 1-2 tablespoons of oil and let rest again for about 30 minutes.

Preheat the oven to 220 °C top and bottom heat. Bake the flatbreads in the oven for about 20 minutes until light brown and slightly crispy. While still hot, drizzle the flatbread with chestnuts, raisins and rosemary with the remaining oil and sprinkle with sea salt.

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