A winter staple to go with soups, and a summer treat to dip in olive oil or hummus.

Lovely with a fresh salad.

An airy, flavourful bread from Italy.

Ready in 2-3 hours

makes 2 loaves / flat breads


  • 500 g. white flour
  • 10 g. salt
  • 10 g. instant yeast
  • 140 ml. extra virgin olive oil, plus extra 
  • 360 ml. cold water
  • 2+ tsp. dried oregano/rosemary/herbs of choice
  • 1 tsp. sea salt flakes


  1. Lightly oil a plastic bowl or storage container (put aside)
  2. Measure flour, salt & yeast into a bowl. Create a well in the centre and pour in 100ml. of the oil and 300 ml. of the water- stir, then mix with your fingers- adding more oil and/or water as needed. Dough should be sticky & wet. 
  3. Coat your work surface with some oil and knead for about 10 minutes- using more oil or water if it becomes too sticky.
  4. Put kneaded bread into prepared storage container and cover with tea towel. Leave to rise for one hour.
  5. Now cover 2 baking trays with parchment and drizzle with olive oil. Gently tip dough out of the storage container and cut into two pieces – stretching them  into  long, rectangles. try to handle lightly.
  6. Cover again with tea towel and leave for another hour.
  7. Preheat oven to 220C/Fan 200C.  use your fingers to carefully make dimples on the surface, then drizzle with oil and sprinkle dried herbs and salt flakes on top.
  8. Bake for 15 minutes, or until golden brown.  Drizzle with more oil and allow to cool.
  9. Slice and enjoy!