Sun blush tomato and rosemary flatbreads
Wright's Baking Premium White Bread Mix
500 g, prepared as instructed
320 ml, (11 ½ fl oz) warm
Plain White Flour
1 tablespoon(s), heaped, plain, for dusting
Calorie controlled cooking spray
Olives, in Brine
18 individual, black or green, drained
100 g, (3 ½ oz) sun blush
- Tip the bread mix into a large bowl and add the warm water. Mix by hand for 3-4 minutes to form a dough. Turn out onto a lightly floured surface and knead for 5 minutes until smooth. Stand for 5 minutes.
- Divide the dough into 6 equal pieces and shape these into flat ovals. Place on baking sheets sprayed with low fat cooking spray. Cover with damp cloths or cling film and leave to rise for 20 minutes.
- Preheat the oven to Gas Mark 7/210°C/ fan oven 190°C.
- Arrange the olives, thyme sprigs and tomatoes on top of the bread. Transfer to the oven and bake for about 8-10 minutes, until golden. Serve warm.Make smaller versions by shaping the dough into 12 ovals instead of 6.