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1
Make the Oil In a small saucepan, combine the olive oil, shallot, rosemary and garlic and cook over low heat until fragrant, about 10 minutes.
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2
Let cool completely, then season with salt and pepper.
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3
Make the Flatbreads Very lightly grease a small baking sheet with the garlic-rosemary oil.
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4
In a small bowl, whisk the warm water with the yeast and sugar.
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5
Let stand until foamy, about 5 minutes.
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6
Whisk 2 teaspoons of the garlic-rosemary oil into the yeast mixture.
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7
Make the Flatbreads In a food processor, pulse the flour with the salt.
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8
With the machine on, drizzle in the yeast mixture until the dough just starts to come together.
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9
Scrape the dough onto a work surface and knead until smooth.
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10
Cut the dough into 4 pieces and formthem into balls, then transfer them to the prepared baking sheet.
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11
Brush lightly with the garlic-rosemary oil.
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12
Cover with a damp kitchen towel and let stand in a warm spot until nearly doubled in size, about 1 hour.
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13
Make the Flatbreads Meanwhile, preheat the oven to 500 and set a pizza stone on the lowest rack.
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14
On a lightly floured work surface, roll two of the dough balls out to 11-by-5-inch ovals and transfer to a lightly floured pizza peel.
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15
Lightly brush the dough with the garlic-rosemary oil and slide the breads onto the hot stone.
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16
Bake for about 3 minutes, until lightly golden and just risen.
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17
Transfer the breads to a towel to keep warm.
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18
Repeat with the remaining dough.
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19
Serve the flatbreads with the remaining garlic-rosemary oil.
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20
make ahead The flatbreads can be kept at room temperature for up to 3 hours.
