4 tbsp of warm water
5 tbsp of warm water
1/2 tsp of honey
30g of plain flour
210g of plain flour
1 tbsp of olive oil
1 tsp of Rosemary
1/2 tsp of salt
2. In a separate bowl place the 210g of plain flour, 5 tbsp of warm water, olive oil, rosemary & salt , mix together with a wooden spoon.
3. Add the yeast mixture on top, gently knead until a dough ball forms
4. Place in a bowl, cover with a warm damp tea towel, leave for 1 hour to rise.
5. Divide dough into 6 equal balls, flatten out to make mini pizza bases, brush with olive oil.
6. Preheat oven to 200° fan. Bake for 6 minutes, then smooth tomato puree on top & your choice of pizza toppings, bake for a further 5 minutes.
⭐ The Rosemary flat bread can be frozen and thawed to use as a pizza base at a later date