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230 grams plain flour
1 tbps chopped rosemary plus 2 (6-inch) sprigs
1 tsp baking powder
¾ tsp salt
120 ml warm water
80 ml Mr Hugh’s Garlic infused rapeseed oil plus more for brushing
Coarse sea salt
Pre-heat oven to 230c
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in centre, then add water and the Mr Hugh’s Garlic infused rapeseed oil. Gradually stir in the flour with a wooden spoon until a dough forms. Knead dough gently on a floured work surface 4 or 5 times.
Divide dough into 3 pieces and roll out each piece on a sheet of parchment paper. (remember to keep dough thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt.
Bake until pale golden (8-10 mins).
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