1½ cups 00 flour or regular plain flour
1 tablespoon finely chopped rosemary
¾ teaspoon baking powder
1 teaspoon sea salt
⅓–½ cup white wine
2 tablespoons olive oil
To cook: olive oil, small sprigs rosemary and sea salt
Preheat the oven to 200°C and place a flat baking tray in to preheat.
Stir the flour, rosemary, baking powder and salt together in a bowl. Add the ⅓ cup of wine and all the oil and stir into flour to form a soft dough, adding more wine, if needed.
Divide the dough into 4 pieces. Roll out each piece on a sheet of baking paper until very thin.
Brush the tops with oil and scatter over small sprigs of rosemary. Sprinkle with sea salt then slide on to the hot baking tray, still on the baking paper. Bake for about 8–9 minutes until lightly golden and puffed and the edges are just browned. Serves 4–6.
Cook’s note: Cook the flatbreads in batches, if needed, but don’t sprinkle over the salt until just before you put them in the oven otherwise it will start to dissolve.