230g plain flour
1 tbsp chopped rosemary, plus 2 sprigs
1 tsp bicarbonate of soda
3/4 tsp salt
75ml olivola plus more for brushing
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 water and Olivola, 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.
Divide the dough into 3 pieces, cover 2 of them with cling film and roll out the other on a sheet of baking paper into a 25cm round (the shape should be rustic, the dough thin).
Lightly brush the top with additional Olive Ola 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.
Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.