Food Gardening Network

Growing Good Food at Home

Rosemary Flatbread

You can use this Rosemary Flatbread as a pizza crust or simply serve it as an appetizer with olive oil and fresh herbs—it’s delicious and unique!

Making a delicious meal from scratch can be time-consuming and sometimes even frustrating. You might not always have the ingredients that you need, or maybe you don’t know how to cook at all! But if you’re short on time and looking for a new recipe to try tonight, this Rosemary Flatbread is perfect. It’s easy to make and doesn’t require a lot of prep work. Plus it tastes great with any topping or dip of your choice!

In this recipe, in addition to rosemary, we are using other healthy ingredients like honey and olive oil, plus all-purpose flour, yeast, and kosher salt. I like to use honey instead of sugar when baking bread because it tastes better and helps me feel better using ingredients that come more directly from nature.

You’ll find that this rosemary flatbread is a great base for other recipes. It will serve as a luxurious crust for your homemade pizza, or it could be used to make piquant shawarmas or Mediterranean sandwiches. This flatbread is also delectable enough to enjoy on its own. You can dip it in hummus as a vegetarian snack.

And the best part is that you don’t need any fancy kitchen equipment to make this bread. All you need is a regular oven, food processor, and a willingness to learn a new recipe. If you don’t have a food processor but you do have a stand mixer, you can use that.

If you want the convenience of herbed flatbread any time, bake more than one batch and store the extra ones in the freezer. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10 to 15 seconds.

It’s easy, it tastes great and you can use whatever toppings you like! Making this flatbread is a win-win.

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Rosemary Flatbread

Rosemary Flatbread

You can use this Rosemary Flatbread as a pizza crust or simply serve it as an appetizer with olive oil and fresh herbs—it’s delicious and unique!

  • Author: Norann Oleson
  • Prep Time: 1 hour 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: Serves 4
  • Category: Appetizers

Ingredients

Scale
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup plus 1/3 cup warm water (110 to 115 degrees), divided
  • 1/2 teaspoon honey
  • 2 cups all-purpose flour, divided
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon kosher salt

Instructions

  1. In a small bowl, dissolve yeast in 1/4 cup warm water and stir in the honey. Add 1/4 cup flour and mix until almost smooth. Let the mixture stand for 30 minutes or until bubbly.
  2. Put the remaining flour, remaining warm water, oil, rosemary, and salt in a food processor; add yeast mixture. Process until the dough forms a ball. Process 1 minute more to knead dough, pulsing as needed.
  3. Transfer to a greased bowl, turning once to grease the top. Cover and let the dough rise in a warm place until doubled, about 1 hour.
  4. Preheat oven to 425 degrees. Punch down the dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls.
  5. On greased baking sheets, pat each ball into a 5-inch circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8 to 12 minutes or until golden brown. Serve warm.

Notes

  • Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10 to 15 seconds.

Have you tried this recipe? It’s the perfect appetizer to a savory meal such as pasta. Please tell us how it turned out for you.

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