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#WFD – Tomato and olive festive flatbread
Bake in the oven at 200 C for 20-25 minutes
POLOKWANE – Flatbread, homemade and fresh from the oven, is simply irresistible. Once you make this easy recipe, you’ll never buy it again.
This flatbread recipe by What’s for Dinner can be perfect as a scoop for a dip or ideal as the basis of the main dish.
Ingredients
- 1 kg store bought bread dough
- 40 g black olives, pitted and halved
- 150 g cocktail tomatoes
- 80ml KNORR Greek Vinaigrette Salad Dressing
- 3-4 sprigs fresh rosemary, leaves removed
Method
- Preheat oven to 200 C.
- Grease and oven tray with baking spray and line with baking paper.
- Roll out the bread dough on a lightly floured surface until it will fit the size of the baking tray.
- Using a pastry brush, brush two thirds of the salad dressing over the bread dough.
- Randomly arrange the olives and cocktail tomatoes by pressing them into the dough.
- Drizzle the remaining KNORR Greek Vinaigrette Salad Dressing over the bread dough, top with rosemary leaves and season with freshly cracked salt and black pepper.
- Bake in the oven at 200 C for 20-25 minutes
