Crisp rosemary and olive oil flatbread
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt
1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped
rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre,
then add the water and oil and gradually stir into the flour with a wooden spoon
until a dough forms. Knead it gently on a work surface 4 or 5 times.
2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the
other on a sheet of baking paper into a 25cm round (the shape should be rustic, the
dough thin).
3 Lightly brush the top with additional oil and scatter small clusters of rosemary on
top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until
pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a
rack to cool, then repeat with the other more rounds
Crisp rosemary and olive oil flatbread
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt
1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary,
bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the
water and oil and gradually stir into the flour with a wooden spoon until a dough forms.
Knead it gently on a work surface 4 or 5 times.
2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a
sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).
3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top,
pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden
and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then
repeat with the other more rounds
Crisp rosemary and olive oil flatbread
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt
1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary,
bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the
water and oil and gradually stir into the flour with a wooden spoon until a dough forms.
Knead it gently on a work surface 4 or 5 times.
2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a
sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).
3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top,
pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden
and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then
repeat with the other more rounds.
Crisp rosemary and olive oil flatbread
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt
1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary,
bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the
water and oil and gradually stir into the flour with a wooden spoon until a dough forms.
Knead it gently on a work surface 4 or 5 times.
2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a
sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin)
3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top,
pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden
and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then
repeat with the other more rounds.
Crisp rosemary and olive oil flatbread
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt
1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary,
bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the
water and oil and gradually stir into the flour with a wooden spoon until a dough forms.
Knead it gently on a work surface 4 or 5 times
2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a
sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).
3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top,
pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden
and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then
repeat with the other more rounds
Crisp rosemary and olive oil flatbread
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
125ml water
75ml olive oil plus more for brushing
Salt
1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary,
bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the
water and oil and gradually stir into the flour with a wooden spoon until a dough forms.
Knead it gently on a work surface 4 or 5 times.
2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a
sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).
3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top,
pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden
and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then
repeat with the other more rounds.