Flatbread of Rosemary, Olive and Garlic
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Ingredients
- 2 teaspoon instant yeast
- 1 1/3 cup warm milk
- 1 tsp caster sugar
- 375 plain flour
- 1 teaspoon table salt
- 4 table spoon olive oil
- coarse sea salt
- 1/4 cups fresh rosemary
- 8 cloves garlic, chopped finely
- 100 grams dark olive, pitted and halved
- Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
- Preheat oven to 180C. Place flour, salt, oil and yeast mixture in a bowl, mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour to the dough if it is sticky.
- Return to the bowl, cover with tea towel and set aside in warm place for 30 minutes or until dough doubled in size.
- Press the dough onto the lightly greased baking tray to about 1cm thick.
- Sprinkle rosemary, olive, garlic and coarse sea salt on the dough.
- Bake for 15-20 minutes, or until golden. Done.
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Seems smacking good with some soup (: