Sunday, July 13, 2008
Flatbread of Rosemary, Olive and Garlic
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
How to make Flatbread of Rosemary, Olive and Garlic
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.