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
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.
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.
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.
Preheat oven to 425 degrees. Punch down the dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls.
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.
