Sun-Blush Tomato and Rosemary Flatbreads

Sun-Blush Tomato and Rosemary Flatbreads

Serves 6

Points per serving: 3

500 g bread, packet of white bread mix
320 ml water, (11 ½ fl oz) warm
1 heaped tablespoon flour, plain, for dusting
5 spray low-fat cooking spray
18 portion olives, in brine, black or green, drained
6 sprig fresh thyme
100 g sun blush tomatoes

Tip the bread mix into a large bowl and add the warm water. Mix by hand for 3-4 minutes to form a dough. Turn out onto a lightly floured surface and knead for 5 minutes until smooth. Stand for 5 minutes.

Divide the dough into 6 equal pieces and shape these into flat ovals. Place on baking sheets sprayed with low fat cooking spray. Cover with damp cloths or cling film and leave to rise for 20 minutes.

Preheat the oven to Gas Mark 7/210°C/ fan oven 190°C.

Arrange the olives, thyme sprigs and tomatoes on top of the bread. Transfer to the oven and bake for about 8-10 minutes, until golden. Serve warm.

Make smaller versions by shaping the dough into 12 ovals instead of 6.