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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.