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Olive oil, rosemary and salt flat bread
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Prep Time:
80 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Bake flatbread with Australian extra virgin olive oil, sea salt, and fresh rosemary. Serve warm with chunky artichoke dip.
Ingredients:
  • 375.00 ml "00" or plain flour
  • 1 tsp (1/2 sachet) dried instant yeast
  • 1.20 gm salt
  • 187.50 gm warm water
  • 36.40 gm Extra Virgin Olive Oil
  • 2 tsp chopped rosemary
  • 2.40 gm sea salt flakes
  • 400g can artichokes in brine, rinsed, drained
  • 82.50 ml finely grated parmesan
  • 62.50 ml chopped flat-leaf parsley
  • 40.00 ml Brand Pine Nuts, toasted
  • 56.88 gm Extra Virgin Olive Oil
Instructions:
  • In a large bowl, mix together the flour, yeast, and salt. Stir in the water and 1 tablespoon of oil until well combined. Transfer the dough onto a lightly floured surface and knead with floured hands until smooth and no longer sticky. Place the dough in a greased bowl, cover with a tea towel, and let it rise for 1 hour or until doubled in size.
  • Prepare the artichoke dip by gently squeezing the artichokes to remove any liquid. Then, combine the artichokes, parmesan, parsley, and pine nuts in a food processor, pulsing until coarsely chopped. While the processor is running, slowly pour in the oil until everything is well combined.
  • Preheat your oven to 235C (215C fan-forced) and grease a large oven tray. Punch down the dough, then use oiled hands to spread it onto the tray into a 32cm x 28cm rectangle. Brush with remaining oil, sprinkle with rosemary and sea salt flakes. Bake for 15 minutes or until golden and crispy. Serve immediately with artichoke dip.

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