Rosemary, White Wine and Sea Salt Flatbread
Photography Manja Wachsmuth.
You can whip up this flatbread at a moment’s notice and it’s delicious served with everything.
Serves: 4–6
INGREDIENTS
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
METHOD
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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.