You may also like
Categories:
rosemary olive oil bread mix rosemary needles milk salt bean beans olive oil garlic lemon juice fresh basil
Viewed: 7 - Published at: 9 years agoIngredients
- flatbread ROSEMARY
- 1 teaspoon olive oil
- 8 3/4 ounces bread mix
- 3 tablespoons rosemary needles fresh, finely chopped + a few small sprigs to garnish
- milk to glaze
- 1 tablespoon coarse sea salt
- bean dip CANNELLINI
- 13 1/2 ounces cannellini beans drained, rinsed
- 3 tablespoons olive oil + extra to drizzle
- 2 cloves garlic minced
- 3 tablespoons lemon juice
- 2 tablespoons fresh basil leaves chopped
Method
- Preheat oven to 450°F. Grease a baking tray.
- For the rosemary flatbread, prepare bread mix with oil following package instructions. Knead in 1 1/2 tbsp rosemary. Let rest for 10 mins then shape into a 1/2 inch thick round. Place on prepared tray, cover and let proof in a warm area for 30-40 mins, until doubled in size.
- Make indents in the top with floured fingers then brush with milk. Sprinkle with remaining rosemary and sea salt. Bake for 15-20 mins, until golden brown. Let cool.
- Meanwhile, for the dip, combine cannellini beans, olive oil and garlic in a food processor. Pulse until coarsely chopped. Add lemon juice and basil. Season then transfer to a serving bowl. Drizzle with a little oil. Serve with sliced bread and antipasti.
