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

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.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
  • 400 g plain flour
  • 5 tbsp Olive Oil
  • 2 tsp Baking Powder
  • 100 g Black or Green Olives
  • 1 dash Fresh Rosemary
  • 100 g grated Kilard Cheddar cheese
  • 5 tbsp Water to Mix
  • 1 dash Seasoning
  1. Grease a tray with olive oil.
  2. Sieve the baking powder and flour together.
  3. Season with salt and pepper or any other flavour you wish.
  4. Add the olives , cheese and olive oil, mixing and adding a little water until a dough forms.
  5. Knead the dough on a floured table until smooth.
  6. Oil your tray and lay the bread onto the tray covering as much of the tray as you can.
  7. Poke dimples into the dough and stud with the rosemary.
  8. Season the top of the bread with sea salt and pepper.
  9. Bake at 180c until the bread is risen and cooked.
  10. Drizzle with olive oil.
  11. Cool on a wire rack.