For the dough:
1 1⁄2 cups (225g) Lighthouse Bread & Pizza Plain Flour
1 tsp dried yeast (We recommend using Lighthouse Yeast + Bread Improver)
1 tsp salt
2/3 cup (160ml) lukewarm water
2 tsp olive oil
Fresh chopped Rosemary
Place our and salt into a food processor or mixing bowl.
Dissolve yeast in a little lukewarm water then stir in remaining water.
Make a well in the centre of our mixture, place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides.
Remove dough from bowl and knead by hand until smooth and elastic. If dough is too sticky, add 1-2 tablespoons of extra flour.
Place dough in a clean bowl, cover with a damp cloth and leave to rise in a warm place until doubled in volume.
Roll out dough on a lightly floured surface.
Drizzle with olive oil, sprinkle on fresh chopped rosemary and bake at
220 ̊C (200 ̊C fan forced) for 15- 20 minutes or until golden brown.
Serve with a cheese and dips platter or cover with creamed cheese and smoked salmon.