White wine unleavened bread

Signora Matilde taught me this recipe in Abruzzo, she let me in on another kitchen secret: it is better to accompany the act of cooking with a glass of chilled martini and lemon in hand. I have not abandoned the habit since!



  • 5⅓ cups(800 g) type ‘00’ flour
  • 3½ tbsp extra virgin olive oil
  • 3½ tbsp white wine
  • tip of a tsp of bicarbonate of soda
  • 2 tbsp salt flakes
  • 150–200 ml sparkling water


  1. Preheat your oven to 220°C (200°C fan-forced).
  2. Place the flour on a board or in a large bowl and make a well in the centre. Add the olive oil, wine, salt and bicarbonate of soda and salt and mix with a wooden spoon to encourage the dough to come together. Add the sparkling water, a little at the time, to form a soft dough. Start by adding 150 ml, then see if you need to add the rest.
  3. Knead the dough on a floured surface for a few minutes, then flatten it out with rolling pin to a thickness of about 2 cm. Put the dough on an oiled baking tray and score it with a serrated knife to create a criss-cross pattern. Bake for 30–35 minutes, or until golden and the scent of wine and olive oil is starting to make you salivate in anticipation.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.