500g plain flour
150ml olive oil, evoo
250ml still water
2 sprigs of rosemary
2 tbsp fresh rosemary, chopped 
1 ½ tsp bicarbonate of soda
1 tsp sea salt
Extra virgin olive oil for brushing

Preheat the oven to 220C (450F). 

 In a large mixing bowl, combine the flour, salt, chopped rosemary and bicarbonate of soda, then gradually stir in the water and the oil until a dough has formed. 

Roughly knead the dough on a floured worktop for 2-3 minutes, then divide into 5 sections. 

Roll each section of dough out thinly on to a sheet of baking paper, then lightly brush with extra virgin olive oil and sprinkle the rosemary sprigs and some additional sea salt on top.  

Bake in the oven for 10-12 minutes, or until golden and crispy. Allow the flatbreads to cool for a few minutes before serving, or store for up to 2 days.