Olive Oil, Rosemary & Salt Flat Bread With Artichoke Dip

FOR THE OLIVE OIL, ROSEMARY AND SALT FLAT BREAD

Step 1: Combine flour, yeast and salt in a large bowl and add the water and 1 tablespoon of the oil and stir until combined.

Step 2: 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.

Step 3: 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

Step 4: 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

Step 5: Preheat oven to 235C (215C fan forced).

Step 6: Grease a large oven tray.

Step 7: 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.

Step 8: Bake for 15 minutes or until golden and base is crisp and serve immediately with artichoke dip.