This is a savoury Italian flat bread, which can be flavoured with fresh herbs and garlic if desired

1 quantity Pizza Dough
500ml self-raising flour
3ml sugar
2ml salt
8ml dry yeast
30ml cooking oil
about 125 luke warm water

50 ml olive oil or garlic butter
coarse salf
fresh rosemary or sage, chopped

Dough: Sift flour and salt. Add sugar and dry yeast and mix
add oil and enough lukewarm water to mix to a sof dough. Knead for 5-10 minutes until dough is smooth and elastic.

Cover with oiled plastic wrap and leave in a warm place for 45 minutes to rise, until double in volume. Knock down and divide into two rounds. Flatten on greased baking tray or two 25cm pizza plates.

Brush with olive oil or garlic butter, and sprinkle with salt and rosemary or sage. Cover with plastic wrap and leave to rise in a warm place until double in size - for 15-20 minutes.

Bake in a preheated oven at 200 c (400 f) for 20 minutes, or until golden brown.

Serve hot, cut into wedges

Makes 2 loaves