Black Olive, Sundried Tomato , Kilard Cheddar and Rosemary Flat bread

Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Recipe by Martin Anderson, Cafe Sonder

This gorgeous rustic bread makes a great starter, tapa or side dish.

It is best served warm and is usually dipped in olive oil or drizzled with olive oil.

Ingredients

0/8 Ingredients
Adjust Servings

Instructions

0/11 Instructions
  • Grease a tray with olive oil.
  • Sieve the baking powder and flour together.
  • Season with salt and pepper or any other flavour you wish.
  • Add the olives , cheese and olive oil, mixing and adding a little water until a dough forms.
  • Knead the dough on a floured table until smooth.
  • Oil your tray and lay the bread onto the tray covering as much of the tray as you can.
  • Poke dimples into the dough and stud with the rosemary.
  • Season the top of the bread with sea salt and pepper.
  • Bake at 180c until the bread is risen and cooked.
  • Drizzle with olive oil.
  • Cool on a wire rack.