Flatbreads with Courgettes, Olives and Marjoram Recipe
These olive and courgette-topped flatbreads are delicious on their own, as part of some shared starters or at a barbecue – a moreish, summery side.
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Ingredients
- 10g of quick yeast
- 100ml of warm water
- 500g of strong white bread flour
- 10g of salt
- 30g of unsalted butter
- 300ml of water
- 2 courgettes
- 1 handful of Fragata green olives, chopped
- 1 handful of fresh marjoram
- sea salt, to taste
- extra virgin olive oil, to taste
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