Recipe: Rosemary Flatbread

Ingredients

• 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

Method

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.