Crisp savoury bread sheets
Delight your guests with these crisp sheets of freshly made, herbed flat bread.
- 10 mins cooking
- Makes 8 Item
Print
Ingredients
Crisp savoury bread sheets
- 2 1/2 cup (375g) plain flour
- 1 teaspoon (3g) dry yeast
- 2 teaspoon caster sugar
- 1 teaspoon coarse cooking salt
- 3/4 cup (180ml) warm water
- 1/4 cup (60ml) olive oil
- 2 teaspoon sea salt flakes
- 1 tablespoon fresh rosemary leaves
- 2 tablespoon finely chopped seeded black olives
- cracked black pepper
Method
Crisp savoury bread sheets
-
1Combine flour, yeast, sugar and coarse cooking salt in a medium bowl. Make a well in the centre; stir in water and oil, mix until a soft dough forms. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in oiled bowl. Stand, covered, in a warm place about 1 hour or until dough has doubled in size.
-
2Punch down dough. Knead dough on floured surface until smooth.
-
3Preheat oven to 220°C.
-
4Divide dough equally into eight pieces. Roll each piece of dough on floured surface until very thin and about 35cm long. Place dough on oiled oven trays. Prick dough lightly with a fork and brush lightly with a little water. Sprinkle half the pieces with sea salt and rosemary; sprinkle remaining pieces with olives and cracked black pepper.
-
5Bake bread 5 minutes. Reduce oven temperature to 180°C. Bake about 3 minutes or until browned and crisp. Cool on trays.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020