Crisp Rosemary Flatbread

Crisp Rosemary Flatbread
Photo by Mikkel Vang


  • 1 teaspoon baking powder
  • Flaky sea salt such as Maldon
  • ¾ teaspoon salt
  • ½ cup water
  • 1 ¾ cups unbleached all-purpose flour
  • 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
  • 1/3 cup olive oil plus more for brushing
  • + 1 more ingredients
    • 2 (6-inch) sprigs

Preheat oven to 450°F with a heavy baking sheet on rack in middle. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work sur...

View full recipe at Epicurious


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