Crisp Rosemary Seasalt Flatbread

1. 1

   Preheat oven to 450u00b0F placing a heavy baking sheet on rack in middle.

2. 2

   Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl.

3. 3

   Make a well in center.

4. 4

   Add water and oil and gradually stir into flour with a wooden spoon until a dough forms.

5. 5

   Knead dough gently on the countertop 4 or 5 times.

6. 6

   Divide dough into 3 balls and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

7. 7

   Lightly brush top with additional oil.

8. 8

   Sprinkle with sea salt.

9. 9

   Slide the parchment with the flatbread onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.

10. 10

    Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking).

* Per serving · 4 servings · Values may vary.

No additional tips available.