Olive Oil, Rosemary And Salt Flat Bread

Make your own flatbread with Australian extra virgin olive oil, sea salt and fresh rosemary, then serve warm with chunky artichoke dip.

The ingredient of Olive Oil Rosemary And Salt Flat Bread

The Instruction of olive oil rosemary and salt flat bread

• combine the flour yeast and salt in a large bowl add the water and 1 tablespoon of the oil and stir until combined turn the dough out onto a lightly floured board use floured hands to knead lightly until dough is smooth and doesnu2019t stick anymore place the dough in a clean greased large bowl cover with a clean tea towel and set aside for 1 hour or until doubled in size
• meanwhile to make the artichoke dip squeeze artichokes to remove excess liquid process artichokes parmesan parsley and pine nuts in a food processor until coarsely chopped with the motor running gradually add the oil until combined
• preheat oven to 235c 215c fan forced grease a large oven tray punch down dough use oiled hands to spread dough over prepared tray to a 32cm x 28cm rectangle brush with remaining oil and sprinkle with rosemary and sea salt flakes bake for 15 mins or until golden and base is crisp serve immediately with artichoke dip

Nutritions of Olive Oil Rosemary And Salt Flat Bread

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation