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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!

Ingredients

Scale

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