Monday, 1 September 2008

Rustic Flatbreads with Fresh Rosemary and Smoked Sea Salt

Recipe from BBC Good Food.

These were nice but would be best with a nice 'creamy' soup - like a roasted garlic and potato soup, as I did find them a tad dry. Great flavour though and will make again next time I make soup.

Makes 4
125g strong white bread flour
1/2 tsp fast action yeast
1/4 tsp salt
1/2 Tbsp olive oil, plus more for drizzling
100ml sparkling water
finely chopped fresh rosemary
maldon smoked sea salt

Heat oven to 220 degrees. Mix together the flour, yeast and salt. Add the oil, then pour in enough water gradually to make a soft dough. (I didn't need all the water). Knead on a lightly floured surface for about 4 - 5 minutes until the dough feels strong, bouncy and has a silky feel to it. Cut the dough into 4 pieces, roll out into rough rounds about 10 - 15 cm in diameter. Sprinkle a baking sheet with flour, lay the breads on and let them sit for 5 minutes, then scatter with the rosemary, smoked sea salt and drizzle with the olive oil.

Bake for 8 - 10 minutes until they puff up and are golden. Remove to racks to cool. Can be made 3 -4 hrs ahead.

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