These chewy breads, best made on the day, are an ideal accompaniment to antipasti
Makes 9 small flatbreads
3 dough balls (from Pizza dough recipe), kept separate and brought to room temperature
For the garlic and herb oil
4 sprigs rosemary, roughly chopped or bashed 4 sprigs thyme, roughly chopped or bashed 2 garlic cloves Coarse sea salt, plus extra to scatter 4 tbsp extra virgin olive oil Coarse sea salt to scatter
Step 1) To make the garlic and herb oil, strip the rosemary and thyme leaves from their stalks. Crush in a pestle and mortar with the garlic and a large pinch of salt; bruising the herbs thoroughly will bring out their oils. Add the olive oil and set aside to infuse for anything from 30 minutes to 4 hours.
Step 2) Divide each dough ball into three pieces. Using oiled hands, tease and stretch each piece into a thick round of about 10cm in diameter. Spread the rounds out on a large baking sheet, lined with non-stick baking paper. Press into the dough to create dimples and spoon a little garlic and herb oil over each. Scatter with a little coarse sea salt. Cover the breads loosely with oiled cling film and leave to prove for 30 minutes.
Step 3) Pre-heat the oven to 200°C, gas mark 7. Remove the cling film from the dough and bake for about 15 minutes, until puffed and golden. Eat warm or cool.
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