Crispbreads

Name: Crispbreads
Ingredients: 2 2/3 cups all-purpose flour; 3/4 tsp active dry yeast; 2 tsp sugar; 1/4 cup olive oil; 2 tsp sea salt flakes; 1 tbsp fresh rosemary leaves; 2 tbsp finely chopped pitted black olives

7 ingredients

3 steps

Ingredients

2 2/3 cups all-purpose flour
3/4 tsp active dry yeast
2 tsp sugar
1/4 cup olive oil
2 tsp sea salt flakes
1 tbsp fresh rosemary leaves
2 tbsp finely chopped pitted black olives

Directions

1

Combine flour, yeast, sugar and 1 tsp salt in a medium bowl. Make a well in the center and stir in oil and 3/4 cup warm water. Mix until combined. Turn out onto a floured work surface and knead for 5 mins, until smooth and elastic. Place in an oiled bowl, cover and set aside in a warm place for 1 hour, or until dough has doubled in size.
2

Preheat oven to 425°F. Oil 2 baking trays. Punch down dough then knead on a floured surface until smooth. Divide into 8 equal pieces. Roll each piece out very thinly until dough stretches to around 14 inches long. Place on trays.
3

Prick dough lightly with a fork and brush lightly with a little water. Sprinkle 1/2 the pieces with sea salt and rosemary and the remaining pieces with olives and cracked black pepper. Bake for 5 mins. Reduce heat to 350°F and bake for 3 mins, or until browned and crisp. Let cool on trays.