Rosemary Flatbread With Cannellini Bean Dip

• flatbread ROSEMARY
• 1 teaspoon olive oil
• 8 3/4 ounces bread mix
• 3 tablespoons rosemary needles fresh, finely chopped + a few small sprigs to garnish
• milk to glaze
• 1 tablespoon coarse sea salt
• bean dip CANNELLINI
• 13 1/2 ounces cannellini beans drained, rinsed
• 3 tablespoons olive oil + extra to drizzle
• 2 cloves garlic minced
• 3 tablespoons lemon juice
• 2 tablespoons fresh basil leaves chopped

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, olive oil, bread mix, rosemary needles, milk, salt, bean, beans, olive oil , garlic, lemon juice, fresh basil

Taken from www.yummly.com/recipe/Rosemary-Flatbread-with-Cannellini-Bean-Dip-1400856 (may not work)