From the Anchor Yeast Kitchen
Italian Olive Flat Bread
Prep 1 hr
Baking Time
25–30 mins
Total 1 hr 30 mins
Makes 1 Italian Olive Flat Bread
easy
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Anchor Yeast Kitchen
Anything from Pita Bread to Pizza, Wraps to Italian Olive Flat Bread, try our flat bread recipes for baked meal alternatives.
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Ingredients
500
g
White bread flour
( 4 x 250 ml / 4 cups )
5
ml
Salt
( 1 tsp )
5
ml
Sugar
( 1 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
375
ml
Lukewarm water
( 1½ cups )
60
ml
Olive oil ( ¼ cup ), to brush
Black olives, pitted and sliced
Rosemary
Method
Mix the white bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Add the lukewarm water and oil to the flour mixture to form a soft dough. Add extra liquid, if necessary.
Mix the dough until roughly mixed. Place the dough into a sealed container and let stand for 30 minutes.
Knock the dough down, place into a sealed container and refrigerate until required. Cut off a piece of dough, as required when wanting to make fresh bread.
Knock the dough down and pat into any desired shape, for a flat bread. Place onto a floured baking tray, cover with plastic and leave in a warm place to rise until double, about 20 minutes.
Brush with olive oil and arrange the sliced olives over the flat bread.
Bake in a preheated oven at 180 °C / 350 °F for 25 - 30 minutes, until evenly brown and crisp. Serve warm, garnished with rosemary sprigs.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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