Rustic flatbread with olive oil

Rustic flatbread with olive oil is a simple, handmade bread that draws its strength from the quality of its ingredients. With a crispy crust, airy interior and a golden sheen of L'Oro Verde di Puglia olive oil this bread is a delicious accompaniment to soups, salads or as a base for bruschetta.

What makes this bread special is the olive oil used both in the dough and on top. It provides flavour, texture and that irresistible smell that reminds you of an Italian bakery. Rustic flatbread with olive oil is perfect for dipping in extra oil or topping with fresh tomato, burrata or grilled vegetables.

Ingredients (for 2 small loaves)

• 300 g flour (type 00 or patent flour)
• 180 ml lukewarm water
• 1 tablespoon dry yeast
• 1 teaspoon sea salt
• 3 tablespoons L'Oro Verde di Puglia olive oil + extra for finishing
• Optional: coarse sea salt, rosemary or sesame seeds

Preparation

1. Dissolve the yeast in the lukewarm water and leave for 5 minutes.
2. Put the flour and salt in a bowl, add the yeast mixture and olive oil.
3. Knead into a smooth dough (10 minutes by hand, 5 minutes with the mixer).
4. Let the dough rise for 1 hour in a warm place under a damp cloth.
5. Divide the dough into two pieces, form into oval loaves and place on a baking tray.
6. Leave to rise for another 30 minutes. Meanwhile, preheat the oven to 220°C.
7. Press dimples into the dough with your fingers, drizzle with olive oil and toppings of your choice.
8. Bake for 20-25 minutes until the bread is golden brown and crispy.

Rustic flatbread with olive oil is a feast on the table and a delicious way to enjoy the flavour of Puglian olive oil really come into its own. Serve warm or at room temperature - always with a little extra oil to go with it.