BACH BREAD

When you have a hungry crew in and out of the surf and sun, freshly-baked bread is an easy, economical way to keep them going.

Olive flatbread

This no-knead bread takes very little time and uses kitchen staples you’d find at any classic Kiwi bach.

FOR THE YEAST MIXTURE

¼ tsp sugar

1½ Tbsp dried yeast

¼ cup warm water

FOR THE DOUGH

500g high-grade flour

½ tsp salt

120g black olives, pitted, halved if large

1-2 Tbsp fresh rosemary, very finely chopped

300ml warm water

¼ cup olive oil, plus extra for brushing

Flaky sea salt, to sprinkle

1 Lightly oil a shallow baking tray. 2 Yeast mixture: Place the sugar and yeast in a small bowl and pour over the warm water. Leave in a warm place to froth, about 5 minutes. 3 Dough: Sift the flour and salt into a large bowl. Add the olives and chopped rosemary. Make a well in the centre of the flour, add the yeast mixture and pour in the 300ml warm water and the olive oil. Mix dough quickly to combine. Gently tip out on to the oiled tray and pat out to a dough, 2cm in thickness. Brush with a little extra olive oil. Cover loosely with plastic wrap or baking paper and leave in a warm, draught-free spot until doubled in size, about 30 minutes.

4 Meanwhile, heat the oven to 220C. 5 Remove wrap or paper from the dough and sprinkle over a little flaky salt. Place in the hot oven and bake for 20-25 minutes until golden. 6 Remove from the oven and transfer to a wire rack to cool a little. Slice and serve warm or cold with extra olive oil for dipping.

7 Great served with cured meats, cheeses and dips or topped with fresh tomato and avocado.