Rosemary & garlic Flatbread


50/50 Dough:

  • 300g strong white bread flour
  • 330g Tip '00' 
  • 1 sachet of instant dried yeast
  • 3tbsp, extra virgin oil
  • 2 tsp, caster sugar
  • 2 tsp, salt
  • 375ml, warm water

Rosemary & Garlic Oil:

  • 100ml good quality olive oil
  • 3 cloves of garlic, finely chopped
  • 1 spring of rosemary, roughly chopped
  • sea flakes and freshly cracked black pepper


  1.   To make the dough, first put the flours, yeast, olive oil, sugar, sugar and water into a large bowl and mix with your hands to bind it together. When the dough has formed, tip out and knead for 10 minutes. Return the dough to a greased bowl, cover and allow to to prove for 1 hour, or until it has doubled in size.

  2.  Pre-heat your BBQ for 250°  direct heat and put your pizza stone on the cooking grate in the area of direct heat. Leave to preheat for 10 minutes.

  3. To make the seasoned oil simply put all of the ingredients into a jar and shake well. Leave in the fridge to infuse and use as needed.

  4. Split the dough into four equal balls. Make a dough ball in your hand by tucking all the creases and seams into the underneath of the ball. Using a rolling pin, roll out a thin base.

  5. Sparingly brush the top of the base with the infused oil on the base, leaving a small gap all around the edge for the crust to form.

  6. Using a dry well-floured pizza paddle firmly scoop up the pizza and shuffle it onto the pre-heated pizza stone. Cook for 2-3 minutes or until the base is crisp and has touches of a stone baked finish when you look underneath.

  7. Sprinkle with some sea flakes and serve.

*Pizza Top Tip
Fresh pizza bases will cook in no time at all and you use the underside of the base to tell when its cooked. It's important that that any pizza toppings are cooked before they go on the pizza as they wont cook in the time it takes the pizza to be baked.