Rosemary, White Wine and Sea Salt Flatbread
Photography Manja Wachsmuth.
You can whip up this flatbread at a moment’s notice and it’s delicious served with everything.
Serves: 4–6
INGREDIENTS
1½ cups 00 flour or regular plain flour
1 tablespoon finely chopped rosemary
¾ teaspoon baking powder
1 teaspoon sea salt
⅓–½ cup white wine
2 tablespoons olive oil
To cook: olive oil, small sprigs rosemary and sea salt
METHOD
Preheat the oven to 200°C and place a flat baking tray in to preheat.
Stir the flour, rosemary, baking powder and salt together in a bowl. Add the ⅓ cup of wine and all the oil and stir into flour to form a soft dough, adding more wine, if needed.
Divide the dough into 4 pieces. Roll out each piece on a sheet of baking paper until very thin.
Brush the tops with oil and scatter over small sprigs of rosemary. Sprinkle with sea salt then slide on to the hot baking tray, still on the baking paper. Bake for about 8–9 minutes until lightly golden and puffed and the edges are just browned. Serves 4–6.
Cook’s note: Cook the flatbreads in batches, if needed, but don’t sprinkle over the salt until just before you put them in the oven otherwise it will start to dissolve.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.