Rosemary Flat Bread

• 2 1/2 teaspoons active yeast
• 1/4 cup warm water
• 1 tsp sugar
• 2 1/4 cups water at room temperature
• 2 Tbsps olive oil
• 7 cups high grade flour
• 2 tsps chopped rosemary
• 2 tsps salt
• Topping:
• 3 Tbsps olive oil
• 1 Tbsp coarse salt
• Sprigs of fresh rosemary

Combine yeast and sugar in warm water. Let it stand until frothy. Stir in the water at room temperature and oil. Add flour, rosemary and salt. Stir well and knead until shiny.

Place in a lightly oiled bowl and cover with plastic wrap. Allow to rise until doubled in size, or about 1 hour. Divide into half and pat each into a 30 cm square baking pan.

Cover with plastic wrap and allow to rise for 30 minutes. Meanwhile, preheat oven to 200°C or 392°F.

Dimple top of loaves with fingertips and then brush with remaining oil. Sprinkle with salt and rosemary.

Bake for 20-25 minutes or until golden. Makes 2 loaves.

Regards,

Taryn Port