Shopping Cart

Item added to cart





Continue shopping Go To Cart

Rosemary & Olive Oil Flatbread

Posted by Fernanda Catalan on
Rosemary & Olive Oil Flatbread

Rosemary & Olive Oil Flatbread


  • 230g plain flour
  • 1 tbsp chopped rosemary, plus 2 sprigs
  • 1 tsp bicarbonate of soda
  • 3/4 tsp salt
  • 125ml water
  • 75ml olive oil plus more for brushing


Preparation Steps

  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.
  2. 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. 
  3. 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). 
  4. 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. 
  5. Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.




Older Post Newer Post

1 comment

  • Marie on

    Any suggestions for flavoring the flatbread if you’re cooking for someone allergic to rosemary?

Leave a comment

Please note, comments must be approved before they are published