Name: Rosemary and sea salt flatbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 225g plain flour; 1 tsp dried yeast; 5.00 gm caster sugar; 2.40 gm salt; 160ml water; 185ml olive oil; 40.00 ml rosemary sprigs; 9.60 gm sea salt flakes

Rosemary and sea salt flatbread

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Simple and delicious flatbread recipe perfect for any meal!

Ingredients:

225g plain flour
1 tsp dried yeast
5.00 gm caster sugar
2.40 gm salt
160ml water
185ml olive oil
40.00 ml rosemary sprigs
9.60 gm sea salt flakes

Instructions:

1. Preheat the oven to 220°C. 2. In a medium bowl, mix flour, yeast, sugar, and salt. Add water and half the oil, then stir well to combine. 3. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. 4. Place the dough in a clean, lightly greased bowl, cover with a damp tea towel, and let it rise in a warm, draught-free place for 40 minutes, until doubled in size.
Place the dough on a lightly floured surface and knead for 1 minute until it bounces back. Divide it into 2 parts. Roll out each piece to form a 4mm-thick rectangle and place on an oven tray.
Drizzle the remaining oil over each serving, sprinkle with rosemary and salt flakes, and bake in a preheated oven for 15 minutes until golden brown. Serve warm or at room temperature.

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