This super easy-to-make flatbread is delicious and a real crowd-pleaser at your next dinner party.
230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
¾ tsp salt
75ml Olé extra virgin olive oil plus more for brushing
1. Preheat the oven to 220C/450F. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the center, then add the water and Olé olive 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 disc.
3. Lightly brush the top with additional Olé oilve oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray about 8-10 minutes or until pale golden and browned in spots. Transfer the flatbread to a rack to cool, then repeat with the other rounds.
4. Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.