Rosemary Flatbread With Cannellini Bean Dip

• None None ROSEMARY FLATBREAD
• 8.75 oz ciabatta bread mix + 1 tsp olive oil
• 3 tbsp fresh rosemary needles, finely chopped + a few small sprigs to garnish
• None None milk, to glaze
• 1 tbsp coarse sea salt
• None None CANNELLINI BEAN DIP
• 1 (13.5 oz) can cannellini beans, drained, rinsed
• 3 tbsp olive oil + extra to drizzle
• 2 cloves garlic, minced
• 2-3 tbsp lemon juice
• 2 tbsp fresh basil leaves, chopped
• None None selection of antipasti, to serve

1. Preheat oven to 450u0b0F. Grease a baking tray.
2. For the rosemary flatbread, prepare bread mix with oil following package instructions. Knead in 1 1/2 tbsp rosemary. Let rest for 10 mins then shape into a 1/2 inch thick round. Place on prepared tray, cover and let proof in a warm area for 30-40 mins, until doubled in size.
3. Make indents in the top with floured fingers then brush with milk. Sprinkle with remaining rosemary and sea salt. Bake for 15-20 mins, until golden brown. Let cool.
4. Meanwhile, for the dip, combine cannellini beans, olive oil and garlic in a food processor. Pulse until coarsely chopped. Add lemon juice and basil. Season then transfer to a serving bowl. Drizzle with a little oil. Serve with sliced bread and antipasti.

rosemary flatbread, bread mix , rosemary needles, milk, salt, cannellini beans, olive oil , garlic, lemon juice, basil, selection

Taken from recipes-plus.com/api/v2.0/recipes/28848 (may not work)