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Olive and Rosemary flatbread

Ingredients - 8 slices


2 1/4 teaspoons active dry yeast

2 tablespoons sugar

1 cup warm water

2 1/4 cups all-purpose flour, plus more for dusting

1/4 teaspoons coarse salt

2 tablespoons extra-virgin olive oil, plus more for bowl and drizzling

1 large red onion

Salt (I used pipkin himalayan salt) sprinkle on top

1 Jar of Organico garlic stuffed olives

Handful of rosemary

2 tbsp balsamic vinegar - I used Belazu



Method


  • Preheat oven to 180c, with a pizza stone or baking sheet on lowest rack

  • Sprinkle yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes

  • Stir in flour, coarse salt, and oil. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.

  • Transfer to a large oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes.

  • Cook the onion in a saucepan with 2 tbsp of balsamic vinegar until onion caramelised

  • Punch down dough and form into a ball, then turn out onto a lightly floured surface. Gently stretch out and then gently push onion and olives into the dough. Drizzle with oil and sprinkle with flaky salt

  • Bake until crust is golden and crisp, 15 to 20 minutes. Add rosemary 2-5 minutes before taking out oven

  • Enjoy!

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