Rosemary, White Wine and Sea Salt Flatbread
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.