Recipe: Rosemary Flatbread


  • 3/4 teaspoon dried yeast
  • a pinch of caster sugar
  • 120ml lukewarm water
  • 1 & 3/4 cups plain or bread flour, plus extra for dusting
  • 1 teaspoon sea salt
  • 1/3 cup extra virgin olive oil, plus extra for brushing
  • 4 tablespoons finely chopped fresh rosemary
  • 1 tablespoon salt flakes
  1. Preheat oven to 180 degrees celsius.
  2. Line two baking trays with baking paper.
  3. Combine yeast, sugar and 1 tablespoon of water, and set aside in a warm spot for 3-4 minutes or until foaming.
  4. Mix together the flour and sea salt in a large bowl.
  5. Make a well in the centre and add the yeast mixture, remaining water, 3 tablespoons of the olive oil and the rosemary.
  6. Stir until a sticky dough forms.
  7. Turn out the dough onto a lightly floured surface and knead 4-5 minutes or until smooth and elastic.
  8. Shape into a ball and then cut into eight pieces.
  9. Cover the pieces with cling wrap and work with one at a time.
  10. Lightly dust the first piece of dough with extra flour and roll it out as thinly as possible.
  11. Place onto a baking tray (cut if you need to make it fit).
  12. Brush with a little of the remaining olive oil, sprinkle with some of the salt flakes and bake for 12-15 minutes or until the edges are golden and the bases are crisp.
  13. Cool on a wire rack while you repeat this process with the remaining dough, oil and salt.
  14. Will keep in an airtight container for up to two weeks.

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