1/2 teaspoon bicarbonate of soda
2 teaspoons chopped fresh rosemary plus a few small sprigs to decorate
3. Lightly grease a baking tray and then press the dough out into a 15cm/6 inch disk on the tray. Mark into six wedges with a knife, taking care not to cut all the way through. Stick a rosemary sprig into each each 'wedge'.
4. Bake for 20-25 minutes or until the bread sounds hollow when tapped underneath. Cool on a wire rack before cutting into wedges and enjoying!
Notes - this is best eaten on the day it is made. However, it does freeze well.