Rosemary Flatbread With Cannellini Bean Dip Recipe

Name: Rosemary Flatbread With Cannellini Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 450u00b0F. 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.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rosemary Flatbread With Cannellini Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rosemary Flatbread With Cannellini Bean Dip

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