Olive & Rosemary Flatbread

@be_free_with_anna created this beautiful dish on Instagram using our Organico Olives. Check out her recipe, we think it's amazing!

Ingredients – 8 slices

2 1/4 teaspoons active dry yeast

2 tablespoons sugar

1 cup warm water

2 1/4 cups all-purpose flour, plus more for dusting

1/4 teaspoons coarse salt

2 tablespoons extra-virgin olive oil, plus more for bowl and drizzling

1 large red onion

Salt to sprinkle on top

1 Jar of Organico olives

Handful of rosemary

2 tbsp of Organico balsamic vinegar

Method

Preheat oven to 180c, with a pizza stone or baking sheet on lowest rack

Sprinkle yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutesStir in flour, coarse salt, and oil.

Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.

Transfer to a large oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes.

Cook the onion in a saucepan with 2 tbsp of balsamic vinegar until onion caramelised.

Punch down dough and form into a ball, then turn out onto a lightly floured surface. Gently stretch out and then gently push onion and olives into the dough. Drizzle with oil and sprinkle with flaky salt.

Bake until crust is golden and crisp, 15 to 20 minutes. Add rosemary 2-5 minutes before taking out oven.

Enjoy!