This is a print preview of "Flat Bread With Olives Rosemary And Sun Dried" recipe.

Flat Bread With Olives Rosemary And Sun Dried Recipe
by Global Cookbook

Flat Bread With Olives Rosemary And Sun Dried
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  Servings: 6


  • 1 pkt Easy blend yeast
  • 12 ounce Strong unbleached white bread flour
  • 4 x -(up to)
  • 5 tsp Crushed sea salt
  • 8 x -(up to)
  • 12 x Bottled sun dry tomatoes Good handfull pitted black olives
  • 2 sprg fresh rosemary
  • 6 x -(up to)
  • 8 ounce Water
  • 5 x -(up to)
  • 6 Tbsp. Extra virgin extra virgin olive oil


  2. Lightly oil a large pizza or possibly baking sheet. Put flour into a large bowl, stir in the yeast and 2 tsp of the crushed salt. Slice tomatoes into small pcs and roughly chop the olives. Pull the leaves from the roesemary and chop finely.
  3. Add in tomatoes, one third of the olives and all but 1 tsp of the rosemary to the flour. Stir with a wooden spoon then pour in the water and 3 tblsp of the extra virgin olive oil. Mix, adding sufficient liquid to create a soft sticky dough. Knead lightly on a floured surface for 10 min till smooth. Form dough into a ball and press out with your hands into a rough circle about 10 inches in diameter.
  4. Place on baking sheet and prick the surface of the dough all over with a fork. Put into a large plastic bag and tuck the opening under the tray, trapping in plenty of air above the surface of the dough. Rise at room temperature for 1-2 hrs.
  5. Gently press the remaining olive into the surface of the dough. Trickle on the remaining oil, gently rubbing it over the entire surface. Sprinkle on the remaining rosemary and salt.
  6. Heat oven to 425F/220C gas 7. Bake in centre of oven for about 20 min.
  7. Best served hot.