Mediterranean · PANTRYHOP RECIPE
Olive Oil and Rosemary Flatbread
25 minutes · 4 servings · vegan
A simple Mediterranean-style flatbread using rosemary and olive oil.
Ingredients
Check you have the quantities below.
- 1 pound ready-made pizza dough
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon flaky salt
Let’s make it
- Heat the oven to 220 C/425 F. Stretch the dough onto a baking tray.
- Brush with olive oil and sprinkle with rosemary and salt.
- Bake 12 to 15 minutes until browned and cooked through.
- Cool slightly, then cut into strips or squares.
Serve with a dip like hummus or tomato sauce so kids can dunk the bread.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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