Crisp rosemary and olive oil flatbread

1 Preheat the oven to 220C/450F/gas mark 7. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the centre, then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.

2 Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).

3 Lightly brush the top with additional oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray until pale golden and browned in spots – about 8-10 minutes. Transfer the flatbread to a rack to cool, then repeat with the other more rounds.

4 Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.