Garlic and herb flatbreads

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.

Liked this? Why not try our Sweet lemon, cinnamon and olive oil crackers, or for more recipes go to our recipe channel. For all the latest from Homes & Gardens follow us on Facebook and Twitter

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