Soups and starters

Olive, sun-dried tomato & rosemary flatbread

Serves:
4 - 6

Method

Serves:
4 - 6
Difficulty:

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  1. This is an easy flat bread recipe that makes a delicious side dish to any meal.
  2. Preheat the oven to 220°C. Combine the flour, yeast, sugar and salt in the universal bowl from Braun’s TributeCollection Food processor FX 3030. Start directly at your pre-set speed for better control over performance and precise results. While the motor is running, easily add water and half the olive oil through the filling tube. After 3 - 4 minutes the dough should be smooth and elastic. Place in a clean, lightly greased bowl and cover with a damp tea towel. Set aside in a warm, draught-free place for 40 minutes or until the dough doubles in size.
  3. Turn the dough out onto a lightly floured work surface and knead until the dough is knocked back to its original size. Divide the dough into 2 even portions. Use a rolling pin to roll 1 portion out to a 4 mm-thick rough rectangle. Place onto an oven tray. Repeat with the remaining portion.
  4. Bake in the preheated oven for 15 minutes or until golden brown. Remove from the heat and serve warm or at room temperature.
  5. Thanks to the smart side-by-side bowl system, now put the sun dried tomatoes and olives in the small chopper bowl from the food processor and chop on medium to high speed – for only a few seconds.
  6. Drizzle the remaining olive oil over each portion and sprinkle with the chopped sun dried tomatoes, olives, rosemary and salt flakes.
This recipe was prepared using Braun’s TributeCollection Food processor FX 3030 with its universal bowl and its small chopper bowl.

This recipe can also be prepared with: