Italian Flat Bread

Italian flat bread

Serves 6

  • 1lb/450g strong white flour
  • 1oz/25g fresh yeast or 1 sachet easy-blend yeast
  • 4tbsp olive oil and 1tsp salt
  • About 8fl oz/225ml warm water
  • Olive oil/sea salt/fresh rosemary


  • Mix the flour and salt in a bowl. Add dried yeast to the flour.
  • Stir in the olive oil and most of the water, adding more water if necessary to make a manageable dough.
  • Turn on to floured worktop and knead for about 5mins until smooth and pliable.
  • Return to mixing bowl and cover with a tea towel.
  • Stand in a warm area or on the top of an aga simmering plate lid. Allow to rise until doubled in size for approx.30 mins.
  • Knock back the dough, roll out to oblong and about 2cm thick and 12cmx30cm in size.
  • Place on a greased and floured baking tray. Make indentations all over with the handle of a wooden spoon. Drizzle with oil, and scatter with the salt and rosemary.
  • Bake for about 20-30mins at 180c or in the aga roasting oven on 3rd set of runners, until risen and golden. Serve.