Bakery Style Rosemary Flatbread Recipe

Name: Bakery Style Rosemary Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups Flour; 1 teaspoon Salt; 2 teaspoons Baking Powder; 2 Tablespoons Chopped Fresh Rosemary; 1 Tablespoon Coarsely Ground Black Pepper (optional); 1 cup Warm Water; 3/4 cups Olive Oil; 8 pieces Parchment Paper; 1 cup Olive Oil For Brushing; 8 dashes Medium Coarse Sea Salt

Servings: persons

3-1/2 cups Flour
1 teaspoon Salt
2 teaspoons Baking Powder
2 Tablespoons Chopped Fresh Rosemary
1 Tablespoon Coarsely Ground Black Pepper (optional)
1 cup Warm Water
3/4 cups Olive Oil
8 pieces Parchment Paper
1 cup Olive Oil For Brushing
8 dashes Medium Coarse Sea Salt

1
Place a large rimless baking sheet or an inverted rimmed baking sheet in the oven and heat to 450 degrees.
2
Whisk flour, salt, baking powder, rosemary and black pepper together in a large bowl. With a wooden spoon, stir in the water and olive oil until a medium stiff dough forms. Knead gently if necessary to combine. Let rest in the bowl covered with a plate or plastic wrap for 30 minutes.
3
Divide dough into 6 to 8 portions, depending on the size of your cookie sheet. One at a time, roll dough out with lots of flour into a paper-thin rustic round; the thinner you roll it, the thinner the cracker will be. Experiment to find just the thickness that suits you.
4
Place on the parchment paper and brush excess flour off the dough, then brush liberally with olive oil and sprinkle with a little sea salt. With another cookie sheet or pizza peel, transfer to the hot baking sheet and bake for 8 to 12 minutes until lightly browned on the edges with specks of brown throughout. Remove from the oven, cool and break into large pieces. Repeat with the remaining dough.

1215

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3-1/2 cups Flour, 1 teaspoon Salt, 2 teaspoons Baking Powder, 2 Tablespoons Chopped Fresh Rosemary, and more.

Yes, Bakery Style Rosemary Flatbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bakery Style Rosemary Flatbread

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