Flatbreads: Rosemary and Olive Topping


Preparation info

  • Difficulty


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About


  • 20 ml (½ fl oz/1 tablespoon) extra virgin olive oil
  • 2 rosemary sprigs, leaves picked
  • 100 g ( oz/ cup) roughly chopped pitted black olives


Brush each flatbread with the extra virgin olive oil. Scatter half the olives down each flatbread and sprinkle half of the rosemary over each. Sprinkle with some freshly ground black pepper.