Rosemary and salt crispbread

1.Combine yeast, sugar, salt and 1/2 cup lukewarm water in a bowl. Set aside for 5 minutes or until foamy. Place flour in a bowl; make a well at centre. Add yeast mixture and oil; stir to combine. Turn out dough onto a lightly floured surface; knead for 10 minutes or until dough is smooth and elastic. Return to bowl. Cover bowl with a clean tea-towel. Place in a warm, draught-free area for 1 hour or until dough doubles in size.

2.Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

3.Using a spatula, scrape dough from bowl onto a lightly floured surface. Divide dough in half; divide one portion into 5 pieces. Roll each piece on a lightly floured surface into a 25cm-long oval. Sprinkle with half the rosemary and half the salt. Re-roll to press rosemary and salt into dough.

4.Transfer to prepared trays. Bake, swapping trays halfway through cooking, for 10 minutes or until golden and crisp. Transfer to a wire rack to cool. Repeat with remaining dough, rosemary and salt. Serve.