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one Sprinkle Sea Salt Combine, flour (Recipes by ingridients flour) yeast and sugar in a large bowl. Combine warm water with about two tsp of the oil. Stir into flour (Recipes by ingridients flour) mixture, until just combined. Turn onto a lightly floured surface and bring dough into a ball. Knead for about two mins, until dough is smooth and elastic. Brush a bowl with another about two tsp of the oil. Antipasto parmesan (Recipes by ingridients parmesan) flatbread. Place dough in bowl, turning to coat with the oil. Cover with plastic wrap and a tea towel. Antipasto parmesan (Recipes by ingridients parmesan) flatbread. Set aside in a warm place for one hr, or until dough has doubled in size. Preheat oven to two hundred and twenty°C or about two hundred°C fan. Line about two baking trays with baking paper. Antipasto parmesan (Recipes by ingridients parmesan) flatbread. Halve dough and roll each out to a twentycm x thirtycm rectangle. Antipasto parmesan (Recipes by ingridients parmesan) flatbread. Sprinkle half the parmesan (Recipes by ingridients parmesan) over one side of dough, lengthways. Top with half the antipasto, parsley, salami and macadamias. Fold over to enclose filling, pressing edges together to seal. Repeat with remaining dough and filling. Place each flatbread on prepared trays. Antipasto parmesan (Recipes by ingridients parmesan) flatbread. Brush with remaining oil and sprinkle with sea salt (Recipes by ingridients salt) flakes, to taste. Cut slashes in dough about twocm apart. Bake for about fifteen-twenty mins, until flatbread is crisp and golden. . Antipasto parmesan (Recipes by ingridients parmesan) flatbread.
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