Nothing could be easier than making this flatbread, but that doesn't mean you shouldn't tell people that you slaved all day over it …
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
75ml of Aristeon olive oil plus more for brushing
1. Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.
2. Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).
3. Lightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.
4. Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Recipe supplied by Aristeon.
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