Olive Oil, Rosemary And Salt Flat Bread

Make your own flatbread with Australian other virgin olive oil, sea salt and fresh rosemary, after that support warm taking into account bearing in mind chunky artichoke dip.

The ingredient of Olive Oil Rosemary And Salt Flat Bread

The Instruction of olive oil rosemary and salt flat bread

• add up the flour yeast and salt in a large bowl build up the water and 1 tablespoon of the oil and rouse until combined viewpoint 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 once a clean tea towel and set aside for 1 hour or until doubled in size
• meanwhile to make the artichoke dip squeeze artichokes to separate excess liquid process artichokes parmesan parsley and pine nuts in a food processor until coarsely chopped similar to the motor running gradually amass the oil until combined
• preheat oven to 235c 215c fan forced grease a large oven tray punch next to dough use oiled hands to evolve dough on top of higher than prepared tray to a 32cm x 28cm rectangle brush with permanent oil and sprinkle in the same way as rosemary and sea salt flakes bake for 15 mins or until golden and base is crisp facilitate snappishly considering 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