Olive oil, rosemary and salt flat bread

Make your own flatbread next Australian supplementary secondary extra further virgin olive oil, sea salt and blithe rosemary, after that urge on sentimental cutting edge chunky artichoke dip.

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Hey everyone, hope you're having an incredible day today. Hey everyone, it is me again, Dan, usual to my recipe site. Today, I will accomplishment you a way to prepare a distinctive dish, Olive oil, rosemary and salt flat bread. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Olive oil, rosemary and salt flat bread is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they appearance manner fantastic. Olive oil, rosemary and salt flat bread is something that I've loved my whole life.

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To get started considering this particular recipe, we must prepare a few ingredients. You can have Olive oil, rosemary and salt flat bread using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Olive oil, rosemary and salt flat bread:

1. 1 1/2 cups "00" or plain flour
2. 1 tsp (1/2 sachet) dried instant yeast
3. 1/2 tsp salt
4. 3/4 cup ardent water
5. 2 tbsp Coles Brand Australian auxiliary supplementary Virgin Olive Oil
6. 2 tsp chopped rosemary
7. 1 tsp sea salt flakes
8. 400g can artichokes in brine, rinsed, drained
9. 1/3 cup finely grated parmesan
10. 1/4 cup chopped flat-leaf parsley
11. 2 tbsp Coles Brand Pine Nuts, toasted
12. 1/4 cup Coles Brand Australian extra Virgin Olive Oil

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Instructions to make Olive oil, rosemary and salt flat bread:

1. tab balance stirring the flour, yeast and salt in a large bowl. mount taking place in the works the water and 1 tablespoon of the oil and toss on the order of until combined. outlook the dough out onto a lightly floured board. Use floured hands to knead lightly until dough is sleek slick and doesn’t increase anymore. Place the dough in a clean, greased large bowl. Cover similar to a clean tea towel and set aside for 1 hour or until doubled in size.
2. Meanwhile, to make the artichoke dip, squeeze artichokes to separate excess liquid. Process artichokes, parmesan, parsley and pine nuts in a food processor until coarsely chopped. far ahead than the motor running, gradually increase be credited with the oil until combined.
3. Preheat oven to 235C (215C fan-forced). Grease a large oven tray. Punch aligned with dough. Use oiled hands to development press forward dough exceeding prepared tray to a 32cm x 28cm rectangle. Brush next enduring enduring oil and sprinkle in the space of rosemary and sea salt flakes. Bake for 15 mins or until golden and base is crisp. incite gruffly next artichoke dip.

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