Olive & Oregano Flatbread - Cuisine Magazine - From New Zealand to the World

Olive & Oregano Flatbread - Cuisine Magazine - From New Zealand to the World

www.cuisine.co.nz

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Ingredients

  • 300g high-grade bread flour
  • 150g wholemeal bread flour
  • ½ cup pitted olives from a jar, roughly chopped, plus ¼ cup olive brine
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • flaky salt and dried oregano to sprinkle

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