This is a simplified version of the classic Italian flatbread that doesn’t use yeast! Perfect to eat it in summer, with a salad and olives… or in winter to dunk into a hearty bowl of soup. You can easily add different flavours such as garlic salt, or different herbs. I like using fresh rosemary as I have a big healthy big rosemary bush outside my kitchen window!
- 2 cups plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup water
- 3 tablespoons olive oil
- couple of sprigs of fresh rosemary
- additional salt for sprinkling
- Preheat oven to 215°C. Drizzle some olive oil onto a baking sheet or a baking tin (I used a 32cm x 22cm tin for the focaccia pictured).
- In a bowl, sieve together the flour, baking powder and salt.
- Stir in the water and 1 tablespoon of olive oil (keep the remaining olive oil for later).
- Turn onto a lightly floured bench top, and knead for a minute or so.
- Lift onto the prepared baking tin or tray, and pat down into a rectangle shape (approx 1.5 cm thick).
- Poke the dough with your knuckles or fingers to make indentations, and brush over the remaining two tablespoons of olive oil. Sprinkle over a little extra salt or flavourings, and the sprigs of fresh rosemary.
- Bake for 20-25 mins or until golden. (I think this is best eaten warm from the oven.)
Recipe based on one by The Spruce Eats.