RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 230gm plain flour
  • 1 tsp Bi Carb soda
  • 125ml water
  • 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp Coles fennel seeds
  • Salt

 

METHOD:

  • Set oven to 220C and preheat a baking tray.
  • In a large mixing bowl, add flour, bicarb soda and a pinch of salt and mix to combine. Make a well in the centre of the flour and add the water and oil. Gradually stir together to form a dough. Turn out onto a floured work surface and knead gently to bring together.
  • Divide the dough into 3 equal portions, cover 2 with cling film while you work the other. Roll out the dough on a sheet of greaseproof paper to make a 25 cm rectangle, about 2mm thick. Brush with olive oil and sprinkle over 1/3 of the rosemary and 1/3 of the fennel seeds and little salt. Using a rolling pin, gently roll over to lightly press the toppings into the dough. Transfer to the preheated tray and bake for 8-10 minutes until very lightly golden brown. Transfer to wire rack to cool and repeat with remaining dough.
  • Break up or leave whole and serve with cheese plate, or dips.

Our friends at Wine Selectors recommend pairing this dish with a Sparkling wine – or Prosecco

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