Flatbread
- 1 2/3 cups plain flour
- 1 tablespoon rosemary
- 2 teaspoons thyme
- 1 teaspoon salt
- 1 teaspoon bicarb soda
- 125ml water
- 75ml Cobram Estate Robust Flavour Extra Virgin Olive Oil
- Sesame Seeds, optional
White Bean Dip
- 100g green olives, pitted
- 1 x 400g white beans, drained and rinsed
- 100ml Cobram Estate Robust Flavour Extra Virgin Olive Oil
- 1 garlic clove, peeled
- Juice and zest of 1 lemon
- ¼ cup flat leaf parsley
- Salt and pepper, to taste
Method
1. Pre-heat oven to 200°C.
2. Combine plain flour, rosemary, thyme, salt, bicarb soda, water, and Cobram Estate Robust Flavour Extra Virgin Olive Oil in a bowl. Bring together and place on a clean work bench and knead lightly until mixture comes together. Divide dough evenly into 3 pieces. Roll each piece between 2 sheets of baking paper until very thin. Sprinkle with extra salt, herbs, or sesame seeds.
3. Bake on baking paper lined baking tray for 8-10 minutes or until crispy and golden brown. Serve warm with olives.
Dip
1. Blend all ingredients until combined.
2. Serve dip drizzled with extra Cobram Estate Robust Flavour Extra Virgin Olive Oil, lemon zest and extra chopped parsley.
3. Serve with flat bread.
