The TAICHI project is financed with aid from EU

Rosemary and Olive Oil Flatbread

Western | Medium | 55 min. | serves 4


  • 230g plain flour
  • 1 tbsp chopped rosemary, plus 2 sprigs
  • 1 tsp bicarbonate of soda
  • ¾ tsp salt
  • 125ml water
  • 75ml extra-virgin olive oil plus more for brushing
  • Salt


  • Preheat the oven to 220C. 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 oil and gradually stir into the flour with a wooden spoon until the dough takes form. Knead it gently on a work surface 4 or 5 times.
  • 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 dough should be 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 more rounds.
  • Flatbreads can be made 2 days ahead and cooled completely, then storage in an airtight container at room temperature.