- 230 g plain flour
- 1 tbsp chopped rosemary, plus 2 sprigs
- 1 tsp bicarbonate of soda
- ¾ tsp salt
- 125 ml water
- 75 ml Glasses & Grapes House Blend Extra Virgin Olive Oil, plus more for brushing
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.
Divide the dough into 3 pieces, cover 2 of them with cling film and roll out the other on a sheet of baking paper into a 25 cm round (the shape should be rustic, the dough thin).
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 rounds.