Rosemary Flatbread

Rosemary Flatbread

Prep: 15 minutes
Stand: 1 ½ hrs
Cook time: 12 minutes
Makes:  6 servings

  • 1 pkg. (1/4 oz.) active dry yeast
  • ¼ cup plus 1/3 cup warm water (divided)
  • ½ tsp. honey
  • 2 cups all-purpose flour (divided)
  • 1 tbsp. Rosemary Olive Oil
  • 1 tsp. minced fresh rosemary
  • ½ tsp. salt

Topping:

n a small bowl, dissolve yeast in ¼ cup warm water and then stir in honey. Add ¼ cup flour and mix until almost smooth. Let stand 30 minutes or until bubbly.

Place remaining flour, remaining warm water, Rosemary Olive Oil, rosemary and salt in a food processor. Add yeast mixture. Process until the dough forms a ball. Process 1 additional minute to need the dough, pulsing as required.

Transfer to a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled. (about an hour)

Punch the dough down. Turn onto a slightly floured surface, patting into a large circle.

For topping, brush circle with Rosemary Oil and then sprinkle with rosemary and salt. Bake for 8-12 minutes or until golden brown. Slice and serve warm.


Shopping cart is empty.