Olive Oil, Rosemary & Salt Flat Bread With Artichoke Dip
December 05, 2015
"From a national supermarket and posted for You Want What!? A Recipe Posting Game 2014/2015. Preparation time does not include the 1 hour needed for the dough to rise."
- OLIVE OIL, ROSEMARY AND SALT FLAT BREAD
- ARTICHOKE DIP
- Serving Size: 1 (158.9 g)
- Calories 320.5
- Total Fat - 16.5 g
- Saturated Fat - 2.9 g
- Cholesterol - 3.5 mg
- Sodium - 639.5 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 2.2 g
- Sugars - 6.9 g
- Protein - 7 g
- Calcium - 82.3 mg
- Iron - 3 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.2 mg
FOR THE OLIVE OIL, ROSEMARY AND SALT FLAT BREAD
Combine flour, yeast and salt in a large bowl and add the water and 1 tablespoon of the oil and stir until combined.
Turn the dough out onto a lightly floured board and use floured hands to knead lightly until dough is smooth and doesn't stick anymore.
Place the dough in a clean, greased large bowl and cover with a clean tea towel and set aside for 1 hour or until doubled in size.
FOR THE ARTICHOKE DIP
Meanwhile to make the artichoke dip, squeeze artichokes to remove excess liquid and then process in food process the artichokes, parmesan cheese, parsley and pine nuts until coarsely chopped and with the motor running, gradually add the oil until combined.
BACK TO THE BREAD
Preheat oven to 235C (215C fan forced).
Grease a large oven tray.
Punch down dough and using oiled hands to spread dough over prepared tray to a 32cm x 28cm rectangle and brush with remaining oil and sprinkle with rosemary and sea salt flakes.
Bake for 15 minutes or until golden and base is crisp and serve immediately with artichoke dip.
Tips & Variations
No special items needed.