This is a delicious side dish for any meal. It can be used in the same way as a restaurant will serve bread rolls before a meal or with a stew to mop up the gravy. This is sometimes called a "Tear and Share" bread, but as this is a South African site I am going to call it a "Ruk en Pluk"
Chopped fresh rosemary
Ground coarse Salt
Olive oil
Make a simple bread dough
Roll it out into a 30 cm pizza type base about 5mm deep. Let it rise until it is about a centimetre deep. Poke your finger in the top of the dough to make little wells about 2 cm apart in the dough (I use 3 fingers and go round the dough to make an even pattern). Sprinkle with copped rosemary and ground coarse salt. Drizzle with olive oil letting it pool slightly in the indentations. Bake in a 180C pre-heated oven for 10 - 15 mins until golden on top.