I decided to use an American recipe that I’ve had on file for ages, IT IS SO QUICK AND EASY. So with the use of an on-line ingredient converter, I was on my way.
- 210g plain flour ( I used strong bakers flour, as it was in the pantry)
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tbs chopped fresh rosemary
- 120ml water
- 80ml olive oil, plus extra for brushing
- Sea salt flakes
- extra chopped rosemary for topping
1. Preheat the oven to 200C and also heat an oven tray.
2. Mix together the flour, salt, baking powder, and rosemary in a large bowl. Make a well in the centre. Combine the water and oil and pour into the well, gradually stirring it all together with a wooden spoon until a dough forms. Knead gently on a lightly floured surface 4 or 5 times.
3. Divide dough into 3 pieces and roll out 1 piece at a time between two pieces of baking paper (keep remaining pieces covered with cling wrap) into a 20cm round or other rustic shape. The dough should be thin about 2mm thick.
4. Remove the top piece of baking paper and brush the dough lightly with the extra olive oil, and sprinkle well with sea salt flakes and extra rosemary.
5. Transfer the dough, on it’s baking paper, to the hot oven tray and bake for about 10-12 minutes, or until it is a light golden brown and crisp on the edges. Cool on a rack while you roll out the next two breads and cook them one at a time.
6. Make sure you only brush the tops of the dough with olive oil and sprinkle with sea salt just before they go into the oven.
Store in an airtight container for up to 2 days.
Serve as a side with salad, antipasto platters, ratatouille; or to spread with hommos or other dips, or as a ‘cracker’ with cheese.