Garlic-Rosemary Flatbreads

1. 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.

2. 2

   Let cool completely, then season with salt and pepper.

3. 3

   Make the Flatbreads Very lightly grease a small baking sheet with the garlic-rosemary oil.

4. 4

   In a small bowl, whisk the warm water with the yeast and sugar.

5. 5

   Let stand until foamy, about 5 minutes.

6. 6

   Whisk 2 teaspoons of the garlic-rosemary oil into the yeast mixture.

7. 7

   Make the Flatbreads In a food processor, pulse the flour with the salt.

8. 8

   With the machine on, drizzle in the yeast mixture until the dough just starts to come together.

9. 9

   Scrape the dough onto a work surface and knead until smooth.

10. 10

    Cut the dough into 4 pieces and formthem into balls, then transfer them to the prepared baking sheet.

11. 11

    Brush lightly with the garlic-rosemary oil.

12. 12

    Cover with a damp kitchen towel and let stand in a warm spot until nearly doubled in size, about 1 hour.

13. 13

    Make the Flatbreads Meanwhile, preheat the oven to 500 and set a pizza stone on the lowest rack.

14. 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.

15. 15

    Lightly brush the dough with the garlic-rosemary oil and slide the breads onto the hot stone.

16. 16

    Bake for about 3 minutes, until lightly golden and just risen.

17. 17

    Transfer the breads to a towel to keep warm.

18. 18

    Repeat with the remaining dough.

19. 19

    Serve the flatbreads with the remaining garlic-rosemary oil.

20. 20

    make ahead The flatbreads can be kept at room temperature for up to 3 hours.

* Per serving · 4 servings · Values may vary.