- Let rest in bowl, loosely covered with a damp towel, for 20 minutes.
Punch down the dough and knead for 5 minutes. Divide into 4 pieces. Roll out into 4 flatbreads. Add sea salt and optionally rosemary on each side of each bread.
- Heat a dry pan and cook the breads for 1-2 minutes on each side.
Serve hot with a bowl of olive oil to dip.