Warm Sourdough Flatbread with Garden Rosemary
An easy shared flatbread made with ready-to-bake sourdough dough, olive oil, rosemary and sea salt.
Warm bread is a generous centrepiece for an unhurried table. This version uses ready-to-bake sourdough bread or pizza dough, making it easy to prepare while you organise the rest of the gathering.
Serves: 4 as a shared side · Preparation: 15 minutes · Baking: approximately 15–20 minutes.
Ingredients
- 400g ready-to-bake sourdough bread or pizza dough, prepared according to its instructions
- 2 tablespoons olive oil, plus a little for the tray
- 1 tablespoon fresh rosemary leaves, roughly chopped
- ½ teaspoon flaky sea salt, or to taste
- Optional: extra olive oil for serving
Method
- Heat the oven to 220°C conventional or 200°C fan, unless the dough supplier recommends otherwise. Lightly oil a baking tray.
- Bring the dough to the temperature recommended on its packaging. Gently stretch it into an oval about 1cm thick on the tray. If it springs back, rest it briefly before stretching again.
- Press shallow dimples into the surface with your fingertips. Drizzle with olive oil, then scatter over the rosemary and salt.
- Bake for 15–20 minutes, adjusting the time to suit your dough and oven, until golden and cooked through.
- Rest for 5 minutes, then tear or slice and serve warm with a little olive oil.
At the table
Serve alongside seasonal salads or a bowl of olives. This recipe contains wheat and gluten; check the dough packaging for other allergens. Follow the dough supplier’s storage guidance and refrigerate leftovers promptly.