Sweet Olive Oil Flat Bread with Rosemary, Dates and Grapes


Actually, I wanted to try this recipe when I was invited for a BBQ as I was curious about the taste of a sweet flat bread. Here in Germany we usually have the Turkish flat breads which you eat with salty dips or fill with salad and meat. The bread doesn’t contain a lot of sugar, but in the end it turned out to have just the right subtle sweet taste which I expected! It is like a hybrid bread which could fit to a lot of things, if you use it for a BBQ (it tastes really good with goats cheese or camembert as well!), have it with your tea, use it as a side dish or even just like this!


  • 30g fresh yeast
  • 180ml lukewarm water
  • 30g cane sugar
  • 330g whole wheat flour
  • 110ml olive oil
  • 100g grapes (I used green ones)
  • 100g fresh dates
  • a bunch of fresh rosemary
  • 50g honey
  • 15g pinenuts
  • 15g sunflowerseeds
  • pinch of salt

Let the yeast dissolve in 80 ml lukewarm water. Add the sugar, mix, add 70g of flour and combine until the mass is even. Cover the bowl with a kitchen towel and let it prove for 20 min in a warm place (I preheat the oven to 50°C, turn the oven off again and leave the dough rest inside). In this time you can already separate the dates from the stones and quarter them. Chop around 4-5 stems of rosemary into small pieces. Roast the seeds in a pan until they turn slightly golden.

Add the rest of the flour (260g), 80 ml olive oil, 100 ml water and salt to the dough and knead. The dough will be quite sticky in the beginning but the more you knead, the less sticky it will get. In the end it should be smooth, feeling like an earlobe. Add a bit of flour if it is still way too sticky after kneading it well. Let it raise again for around 1 hour in a warm place until it doubles in size.

Preheat the oven to 190°C. Knead the dough again and roll it out to an oval form on a piece of baking sheet. It will be kind of thin, but as you still fill it and overlap, it will be fine. Now place the complete grapes, dates, 15 g of the seeds, most of the chopped rosemary and 40 g of honey on one half of the dough. Overlap the other half and stick the edges together. Also push it a bit from the top on the filling. Spread 10 ml olive oil and 10 g honey on top and sprinkle the rest of the chopped rosemary and the seeds on top. I added 3 stems of rosemary for decoration. Bake in the bottom shelf of the oven for 30 minutes until golden. Enjoy! It tastes the best when it is still warm, fresh from the oven! ♥




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