Flatbreads: Rosemary and Olive Topping

Name: Flatbreads: Rosemary and Olive Topping
Ingredients: 2 rosemary sprigs, leaves picked; 20 ml (½ fl oz/1 tablespoon) extra virgin olive oil; 100 g (3½ oz/⅔ cup) roughly chopped pitted black olives

Preparation info

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Ingredients

20 ml (½ fl oz/1 tablespoon) extra virgin olive oil
2

Garnish
Vegan
Gluten-free

Method

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.